The Best Christmas Dessert Recipes

Ingredients:

2 x 500 g tubs of quality vanilla ice cream
1 kg panettone
125 ml Vin Santo
3 heaped tablespoons quality raspberry jam
100 g tinned cherries , in juice
75 g glacé clementines (or other glacé fruit)
1 clementine
50 g shelled pistachios
300 g quality dark chocolate (70%)
25 g unsalted butter

Method:

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.

Get the ice cream out of the freezer so it can soften a little while you get things ready.

Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.

Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.

Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.

Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.

Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.

Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.

Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).

Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.

Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Article from: https://www.jamieoliver.com/recipes/fruit-recipes/winter-pudding-bombe/

Ingredients:

150 g currants
110 g sour cherries
100 g raisins
50 g chopped dates
50 g mixed peel
1 lime
½ an orange
75 ml Assam tea , cold (or Earl Grey if you prefer)
½ teaspoon mixed spice
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
2½ tablespoons brandy
½ a large cooking apple
50 g toasted almonds
170 g soft dark brown sugar
1 tablespoon golden syrup
25 g rice flour
25 g cornflour
110 g fresh gluten-free breadcrumbs
1 teaspoon gluten-free baking powder
110 g gluten-free suet
2 large free-range eggs
1 large free-range egg yolk
butter , for greasing

Method:

In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.

The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.

In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.

Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.

Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.

Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.

Article from : https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/?utm_source=facebook.com&utm_medium=referral

Ingredients:

200g mixed dried fruit
50g candied peel
100g dried figs, chopped
100g pitted dates, chopped
50g glacè Morello cherries, halved
100ml brandy (or orange juice)
100g vegetable suet
75g soft brown sugar
½ orange, zested
½ lemon, zested
85g plain flour
½ tsp baking powder
½ tsp nutmeg
½ tsp ground ginger
1 tsp mixed spice
1 tsp cinnamon
½ tsp salt
1 apple, peeled and grated
40g breadcrumbs
1 tbsp black treacle

Method:

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.

In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.

In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.

Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.

Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.

Tip: This pudding can be made up to a week in advance. Allow to cool completely, then remove the baking paper and foil. Re-cover with clean foil and store in a cool dry place until needed. Before serving, cover with paper and foil, then reheat as above in a pan of boiling water for 1 hr.

Article from: https://realfood.tesco.com/recipes/vegan-christmas-pudding.html

Ingredients:

150g plain chocolate
50g dried sweetened cranberries
50g shelled pistachio nuts
icing sugar to dust
1 x 500g pack natural marzipan
For the drizzle (optional):
50g white chocolate

Method:

Finely chop 50g of the milk or plain chocolate with the cranberries and pistachio nuts, reserving a few pieces of the nuts and the berries to decorate.

Dust a work surface with icing sugar. Roll marzipan into a rectangle 23x33cm (9x13in). Cut into 4 equal pieces. Sprinkle each with chopped chocolate and nut mixture then roll up tightly to make log shapes.

Melt remaining milk or plain chocolate in a bowl over a pan of gently simmering water (or heat in the microwave until melted). Spread over the logs and leave in a cool place to set.

Melt the white chocolate in the same way. Drizzle over the logs and decorate with pistachio and cranberry pieces. Leave to cool, cut in slices and giftwrap in transparent bags tied with ribbon. Keep for 2 weeks in an airtight container.

Article from: https://realfood.tesco.com/recipes/pistachio-and-marzipan-logs.html#method

Ingredients:

For the Swiss Roll

1/2 cup flour
1/3 cup cocoa powder plus 3 Tablespoons
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup white sugar
1 teaspoon vanilla extract
2 1/2 Tablespoons oil

For the Filling

1/2 cup unsalted butter, room temperature
8 oz marshmallow fluff
1 cup powdered icing sugar
2-3 Tablespoons cream or milk
1/2 cup cherries, optional
For the ganache:
3 oz semi-sweet chocolate, chopped
1/3 cup heavy whipping cream, 35%
1 Tablespoon butter

How to Make a Chocolate Roll Cake:

For the Chocolate Sponge Cake:

Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 minutes. Add the vanilla and oil.

Slowly add the dry ingredients to the egg mixture and mix until just incorporated.

Pour the batter into the prepared jelly roll pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.

Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with remaining 3 tablespoons cocoa powder.

Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.

Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with cocoa. Set aside to cool as you prepare the frosting.

For the Marshmallow Frosting:

Beat the butter for two minutes then add in the marshmallow fluff.

Beat in the powdered sugar, then the cream 1 tablespoon at a time until the mixture is thick. (Add in a little more powdered sugar if it gets too thin.)

Mix in cherries, if using.

Unroll the cooled cake and add a generous coat of frosting, leaving about 1/2″ free of frosting along the edges.

Roll the cake back up (without the parchment) and place the seam side down.

Refrigerate for 30 minutes or overnight.

For the Ganache:

Add the chocolate, cream, & butter to a heat-proof bowl.

Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.

Place the cake on a wire rack with a cookie sheet underneath to catch the drippings. Pour the ganache over top of the cake roll.

Once the ganache stops dripping, place the cake in the fridge to set the ganache.

Optionally dust with powdered sugar or chocolate shavings before serving.

Article from: https://sugarspiceandglitter.com/chocolate-roll-cake/

Ingredients:

200g ginger biscuits
50g butter, melted
For the filling
300g light soft cheese
150g Greek yogurt
50g caster sugar
1 lemon, finely zested, plus 3tbsp juice
227g strawberries, hulled and quartered
3tbsp seedless strawberry or raspberry jam

Method:

Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.

Divide the biscuit mixture between 4 x 10cm fluted tart tins with removable bases or 4 x 10cm cups lined with nonstick baking paper. Using the back of a spoon, firmly press the mixture into the base and sides of each container. Set aside to chill while you make the filling.

In a mixing bowl, whisk the soft cheese, yogurt, sugar, lemon zest and juice until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hr.

In a pan, melt the jam over a low heat until liquid, then set aside to cool a little.

Remove the cheesecakes from their tins or cups and arrange the strawberry quarters on top. Using a pastry brush, coat the fruit with the cooled jam until glossy and serve.

Article from: https://realfood.tesco.com/recipes/strawberry-cheesecake-tarts.html

Ingredients:

Cake

500g Tesco Luxury Dried Mixed Fruit
60g glace cherries
85ml cooking brandy or cold tea
zest and juice of 1 orange
zest and juice of 1 lemon
175g butter
175g dark brown sugar
1tbsp black treacle
3 eggs
175g self-raising flour
50g ground almonds
60g whole almonds, walnuts or pecans (optional)
1tsp ground mixed spice

Marzipan layer

1tbsp sieved apricot jam
400g ready-made ready-rolled marzipan
50g icing sugar
Icing
1 egg white
350g icing sugar
1tsp lemon juice

Method:

Remove zest from orange and lemon with a fine grater, and squeeze the juices. Put all zest and juice in a bowl with mixed dried fruit and glace cherries. Add the brandy or tea, cover with clingfilm and soak for a minimum of 1 hr or overnight.

Grease and line a 20cm cake tin, preferably with a removable base.

Preheat the oven to 150°C, gas 3, fan 130°C.

With an electric mixer, beat the butter with the sugar and black treacle until paler and fluffy. Gradually add the eggs, beating each one in thoroughly before adding the next one. In another bowl, combine the flour, ground almonds and mixed spice and stir to mix thoroughly. Then add the dry ingredients to the butter mixture, and fold in gently until thoroughly combined.

Add the soaked fruit and all the juices, plus the nuts if liked. Fold gently together until the ingredients are thoroughly combined. Turn the mixture into your prepared cake tin and flatten the surface. Place in the centre of the oven, and bake for 2 hrs or until golden brown and springy to the touch. Use a sharp knife or skewer to test the cake. If there is still wet mixture on the blade, bake for another 20-30 mins. It should come out clean.

When the cake is cooked, cool for an hour in the tin and then turn out onto a wire rack. You can pierce the cake all over with a skewer and add another tbsp brandy to soak in if liked.

The cake can be kept wrapped in foil or clingfilm in a tin for up to 2 months. When you are ready to finish the cake, warm the apricot jam to soften, and brush over the whole cake. Dust the work surface with a little icing sugar, and roll out half the marzipan.

Cut a 20cm circle drawing round the cake tin as a pattern. Cut out a band of marzipan, again using the side of the tin as a guide.

Place the circle on the top, and stick the band around the sides, pressing into place and filling any gaps.

If possible, allow the marzipan layer to dry overnight.

To make the icing, beat the sifted icing sugar with the egg white and lemon juice until glossy. Spread over the cake with a palette knife, forming soft peaks to look like snow drifts. Decorate with edible silver balls or other decorations.

Article from: https://realfood.tesco.com/recipes/classic-christmas-cake.html

Ingredients:

100g plain flour
25g (1oz) cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
75g caster sugar
25g (1oz) raisins
25g (1oz) chocolate chips
100ml milk
3 tbsp vegetable oil
1 egg
75g white chocolate, chopped
silver balls, to decorate

Method:

Preheat the oven to Gas 6, 200°C, fan 180°C. Line a 24-hole mini muffin tray with paper cases.

In a large bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and sugar. Stir in the raisins and half the chocolate chips. Mix the milk, oil and egg together with a fork, then pour into the dry ingredients and mix together to form a runny batter.

Divide the mixture between the paper cases then scatter over the remaining chocolate chips. Bake for 15 minutes or until risen and firm to touch. Transfer to a wire rack to cool.

Melt the white chocolate in a bowl placed over a pan of hot water. Spoon the melted chocolate over the muffins to resemble a Christmas pudding, then decorate with silver balls and leave until the chocolate has set.

Article from: https://realfood.tesco.com/recipes/mini-christmas-pud-muffins.html

Ingredients:

300g ripe Gem avocado flesh (about 2)
300g ground almonds
300g caster sugar
2 lemons, zested, 1 juiced
4 medium eggs, beaten
1 tsp baking powder
½ tsp bicarbonate of soda
1 tbsp poppy seeds, plus 1 tsp to decorate
For the icing
125g soft cheese
50g butter
300g icing sugar, sifted

Method:

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.

Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.

When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze the un-iced cakes only. Make the cakes as above, then cool completely. Wrap well in baking paper and clingfilm and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Article from: https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html