Jan Bilton's divine festive delights
Sweet delights bring a happy, satisfying ending to a festive dinner. And they can be prepared ahead.
I admit to enjoying conjuring up festive desserts rather more than eating them. My desire for over-the-top Christmas dinners has diminished over the years. And after serving two courses to our family, I’m more inclined to go for a relaxing glass of bubbles.
But I love watching the happy faces of my grandchildren when the trifle, pav, cheesecake, berries and ice cream are wheeled into the dining room. I prepare sweet endings that will appeal to all family members — both young and old. The young usually say they’d like a little bit (or too much!) of everything. And little helpings of everything is exactly what they get. In restaurants they’re called tasting plates.
Steamed Christmas pudding is not something that everyone enjoys but if you like a bit of tradition then check out my microwave pudding (in my recipe collections) on the web. Make it well ahead so the flavours develop. The pud can be refrigerated or frozen and reheated in the microwave once thawed.
Serve it doused with custard, brandy sauce or one of the many yummy yoghurt dessert delights now available.
This is gluten and dairy-free. Use mini meringue nests or the larger ones, depending on appetites and number of diners. You may need to increase the ingredients.
The nests are available from the bakery department of your supermarket. Get the recipe
This cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator. Great served topped with fresh berries. Get the recipe
To prevent them discolouring, sprinkle raw peaches with a little lemon juice or vitamin C powder dissolved in a little water. Poached peaches can also be used. Get the recipe