The holiday season calls for a grand finale of sweets, and a single dessert rarely satisfies every guest. Offering a choice of puddings is a thoughtful tradition. Here are three distinct recipes designed to impress, each with its own make-ahead advantage.
Chestnut, Pear, and Chocolate Meringue Stack
A sophisticated alternative to traditional Christmas pudding, this layered dessert combines chewy meringue, spiced fruit, and rich chocolate. The components can be prepared well in advance, making assembly on the day effortless.
For the meringues:
– 100g egg whites (approx. 3 eggs)
– 100g soft light brown sugar
– 100g caster sugar
For the pears:
– 4 firm pears
– 125g light brown soft sugar
– 2 tbsp brandy
– ½ tsp ground ginger
– 1 cinnamon stick
– 4 strips of lemon zest
– 2 tsp vanilla bean paste
For the chocolate sauce:
– 45g caster sugar
– 5g cocoa powder
– 100g dark chocolate (54% cocoa solids or higher), chopped
To assemble:
– 250g double cream
– 1 tsp vanilla bean paste
– 240g sweetened chestnut purée
– 50g cooked chestnuts, crumbled
– Edible gold leaf (optional)
Method:
1. Meringues (make at least a day ahead): Preheat oven to 120°C (110°C fan)/250°F/gas ¼. Line a large baking tray. Whisk egg whites to stiff peaks. Gradually add the combined sugars, spoonful by spoonful, until fully incorporated and the meringue is glossy and smooth. Spoon into eight mounds on the tray, flatten slightly, and create a swirl on top. Bake for 30-35 minutes, then turn off the oven and leave inside overnight to dry. Store in an airtight container for up to a month.
2. Poached Pears: Peel, halve, and core the pears. Place in a saucepan just large enough to hold them. Add water to cover, along with the sugar, brandy, ginger, cinnamon, lemon zest, and vanilla. Simmer gently for 20-25 minutes until tender. Cool in the syrup. Can be refrigerated for up to five days.
3. Chocolate Sauce: In a small pan, combine 100ml water, sugar, and cocoa. Simmer until sugar dissolves. Remove from heat and stir in chopped chocolate until melted and smooth. Cool and refrigerate for up to five days.
4. Assembly: Bring chocolate sauce to room temperature. Whip cream with vanilla to soft peaks. For each serving, spread chestnut purée over a meringue base. Drizzle with chocolate sauce, add a dollop of cream, top with a pear half, and finish with crumbled chestnuts and gold leaf. Assemble up to three hours before serving.
Sherry and Raisin No-Churn Ice Cream
This rich, boozy ice cream requires no specialist equipment. The alcohol prevents it from freezing too solidly, ensuring a perfect scoopable texture straight from the freezer.
Ingredients:
– 225g raisins
– 150g dry sherry (such as fino), plus extra for serving
– Finely grated zest of ½ orange
– ½ nutmeg, finely grated
– 600g double cream
– 397g tin of condensed milk
– 2 tsp vanilla bean paste
– Amaretti biscuits, to serve
Method:
1. Soak the raisins in the sherry with the orange zest and nutmeg for several hours, or ideally overnight.
2. In a large bowl, combine the double cream, condensed milk, and vanilla. Whisk until the mixture thickens to soft peaks.
3. Fold in the soaked raisins and any remaining sherry liquid until well combined.
4. Transfer to a 2-litre airtight container and freeze for at least six hours, or until firm.
5. Serve with crushed amaretti biscuits and an optional extra drizzle of sherry.
Fig and Hazelnut Crumble Mince Pies
A twist on the classic mince pie, featuring a brandy-laced fig mincemeat and a nutty oat crumble topping.
For the pastry:
– 125g cold butter, cubed
– 100g icing sugar
– 250g plain flour
– 2 egg yolks
For the filling:
– 110g dried figs, stalks removed, chopped
– 400g mincemeat
– 30g brandy
For the crumble topping:
– 75g hazelnuts, roughly chopped
– 50g oats
– 25g soft light brown sugar
– 25g butter
To serve:
– Icing sugar, for dusting
– Brandy butter or clotted cream
Method:
1. Pastry: Pulse the butter, icing sugar, and flour in a food processor until it resembles fine breadcrumbs. Add the egg yolks and pulse until the dough just comes together. Flatten into a disc, wrap, and chill for at least 30 minutes.
2. Filling: Mix the chopped figs, mincemeat, and brandy in a bowl.
3. Preheat oven to 190°C (170°C fan)/375°F/gas 5. Roll out the chilled pastry to 2-3mm thick. Cut out twelve 10cm circles and use to line a 12-hole muffin tin.
4. Crumble: Combine the hazelnuts, oats, sugar, and butter with any pastry offcuts. Rub together with your fingers to form a chunky crumble.
5. Divide the fig mincemeat between the pastry cases. Sprinkle the hazelnut crumble generously over the top.
6. Bake for 20-25 minutes until the crumble is golden and the pastry is cooked. Cool in the tin for 10 minutes before transferring to a wire rack.
7. Serve warm or at room temperature, dusted with icing sugar and accompanied by brandy butter or clotted cream.