9 Delicious Alternatives To Christmas Pudding
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9 Delicious Alternatives To Christmas Pudding

Traditional as it may be, Christmas pudding isn’t for everyone. If you’re looking to switch things up this year, we’ve rounded up nine of the best alternatives – from rum-spiked ice cream to a decadent chocolate orange fridge cake and showstopping trifles…

Walnut & Mulled Wine Celebration Trifle

Serves
8
Total Time
30 Minutes
Ingredients
135g pack of raspberry jelly
300ml of mulled wine
100g of Madeira cake, slices
50g of custard powder
150g of caster sugar
¼ tsp of grated nutmeg
600ml of milk
100g of walnuts
300ml of whipping cream
Method
Step 1

Cut the jelly into cubes and place in a large jug. Heat the mulled wine to just below boiling and pour over the jelly, stirring to dissolve. Top up with water to make 500ml.

Step 2

Place the cake slices in the base of a 1.2 litre trifle dish and pour over the jelly; chill until set.

Step 3

Place the custard powder, 50g sugar and nutmeg in a saucepan and blend in the milk, bring to the boil, stirring continuously until thickened. Chop half the walnuts and add to the custard. Transfer to a bowl, cover the surface with clingfilm and allow to cool.

Step 4

Place 50g sugar in a small saucepan with 50ml water, bring to the boil and add the remaining walnuts – cook for two minutes. Place the remaining sugar on a plate. Using 2 forks remove the walnuts from the syrup and toss in the sugar, allow to cool.

Step 5

When the jelly is set, spread over the custard. Whisk the cream to soft peaks and spoon over the custard.

Step 6

Sprinkle over the sugared walnuts and sprinkles to serve.

Nutcracker Cake

Serves
8-10
Total Time
45 Minutes
Ingredients
6 eggs
50ml of cider brandy or Frangelico
100g of caster sugar
100g of soft light brown sugar
1 tsp of vanilla extract
300g of dark chocolate
100g of butter
250g of whole hazelnuts (blitzed)
250g of walnut pieces (blitzed)
100g of ground almonds
10g of cinnamon
50g of candied orange peel (finely chopped)
½ tsp of salt
15g of icing sugar
Method
Step 1

Crack the eggs into a bowl and beat until frothy, then add both sugars bit by bit, along with the vanilla and booze.

Step 2

Melt the chocolate and butter together and add to the egg mixture. It will emulsify into a glossy mixture.

Step 3

Blitz the hazelnuts and walnuts in a blender and add to a bowl with the ground almonds, cinnamon, orange peel and salt.

Step 4

Transfer the egg and chocolate mixture to a mixing bowl and stir through nuts.

Step 5

Pour into a lined tray and bake for 30 minutes at 150°C. Leave to cool and transfer out of the tray. Dust with icing sugar before serving.

Flourless Mince Pie Brownies

Serves
8-10
Total Time
40 Minutes
Ingredients
Wet
125ml of almond milk
100g of vegan dark chocolate
3 tbsp of almond butter
2 tsp of vanilla extract
1 tsp of almond extract
Dry
50g of coconut sugar
100g of ground almonds
40g of raw cacao powder
1 tsp of baking powder
½ tsp of bicarbonate of soda
1 tsp of allspice
150g of mincemeat
4 tbsp of dark chocolate chips
Method
Step 1

Heat the oven to 180°C and line the base and sides of a medium baking tray with baking paper.

Step 2

Add the wet ingredients to a saucepan and gently heat to combine. Stir gently with a whisk to combine.

Step 3

Add the dry ingredients to a large bowl and mix well.

Step 4

Transfer wet mix into the dry and fold to combine. Add the mincemeat and chocolate chips. Spoon everything into the baking tray and press into the sides.

Step 5

Sprinkle additional chocolate chips over the top.

Step 6

Bake for 25 minutes, then remove from the oven and allow to cool for at least an hour to cool and set.

Hazelnut & Sourdough Breadcrumb Frangipane Mince Pies

Serves
12
Total Time
1 Hour 30 Minutes
Ingredients
200g of plain flour
100g of unsalted butter (cubed)
50g of caster sugar
1 egg yolk
1 ½ tbsp of cold water
1 jar of mincemeat
1 x 12-hole cupcake tin
For the frangipane:
200g of unsalted butter
200g of soft light brown sugar
3 eggs
100g of ground hazelnuts
100g of sourdough breadcrumbs
45g of plain flour
Zest of one orange
Method
Step 1

To make the pastry, rub the butter into the flour using your fingertips and working quickly so it doesn’t melt.

Step 2

Add in the sugar and egg yolk and mix until it comes together and forms a ball.

Step 3

Wrap in clingfilm and refrigerate for at least 30 minutes.

Step 4

To make the frangipane, cream together the butter and sugar until light and fluffy. Gradually add the eggs one at a time, allowing them to be fully mixed before adding the next one.

Step 5

Fold through the remaining dry ingredients and orange zest.

Step 6

To assemble your mince pies, preheat the oven to 180°C. Roll out your pastry until it is as thick as a 50p piece. For ease, roll between two sheets of greaseproof paper.

Step 7

Cut circles and use to line your tin, pushing the pastry into the corners. Place two teaspoons of mincemeat into each case and top with frangipane mix.

Step 8

Rest for half an hour before baking for 20-25 minutes until light browned and puffy. Dust with icing sugar.

Panna Cotta with Mulled Berry Compote

Serves
6
Total Time
20 Minutes Plus Overnight Cooling
Ingredients
For the panna cotta:
1 x 350g tub of Bio&Me vanilla yoghurt (or any live yoghurt)
200ml of oat milk
Half a vanilla pod (optional)
¾ tsp of agar flakes
2 tbsp of sweetener of your choice – e.g. caster sugar, honey, maple syrup
For the compote:
400g of frozen mixed berries
1 cinnamon stick
2 star anise
4 cloves
1 tsp of ground cinnamon
2 pieces of peel from an orange (plus juice)
4 soft Medjool dates, roughly chopped
1 tsp of vanilla extract
Method
Step 1

Pour the yoghurt in a large bowl and set aside.

Step 2

In a small pan add the milk and seeds from ½ a vanilla pod. Sprinkle with the agar flakes. Bring to the boil and simmer for about 1 minute, stirring continuously.

Step 3

Remove from the heat and slowly pour into the yoghurt, whisking continuously until combined.

Step 4

Pour the mixture into 6 small moulds, teacups or glasses and place in the fridge to set overnight.

Step 5

To make the compote add all the ingredients to a pan and heat gently, stirring occasionally. Cook until bubbling and all the fruit is soft and syrupy. Cover the pan and set aside to cool and let the flavours infuse.

Step 6

Serve the panna cotta with a few spoons of compote.

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Pear, Parsnip & Ginger Pudding

Serves
6
Total Time
1 Hour 30 Minutes
Ingredients
150g of grated parsnips
250ml of water
100g of chopped dates
1 tsp of bicarbonate of soda
1 tsp of ground ginger
2 tbsp of finely chopped preserved ginger
80g of soft butter, plus extra for greasing
180g of caster sugar
2 eggs
2 pears
200g of self-raising flour
Method
Step 1

Turn your oven to 180°C. Grease a 20cm square baking tin with a little butter.

Step 2

Place the parsnip into a saucepan, along with 250ml of cold water. Bring it up to a gentle simmer. Remove from the heat and add the dates, bicarbonate of soda, and ginger. Leave to steep for 15 minutes.

Step 3

Put the butter and sugar into a mixing bowl and beat or whisk them together until light, pale and fluffy; this may take 3-4 minutes. Beat in the eggs, one at a time, until well incorporated.

Step 4

Cut each pear into 8 even wedges.

Step 5

Tip the parsnip mixture into a blender or food processor and blitz it to a purée; it doesn’t matter if it is still warm. Transfer it to the bowl with the sugar and egg mixture. Mix everything together. Now sift in the flour and gently fold everything together. Take care to not overmix it; stop as soon as you stop seeing any dry parts.

Step 6

Scrape the mix to the baking tin and level it with the back of a spoon. Arrange the pears on top as evenly as you can. Transfer to the oven and bake for 30 minutes, or until a skewer or knife tip comes out with only a few crumbs attached. Serve warm.

Panettone Bread & Butter Pudding

Serves
4-6
Total Time
50 Minutes
Ingredients
300g of Seggiano Classic Panettone
100g & 1 tbsp of Seggiano Sicilian Mandarin Conserve
100g of caster sugar
2 eggs
200ml of full fat milk
100ml of double cream
½ tsp of cinnamon
1 tbsp of demerara sugar
Method
Step 1

Slice the panettone into 1.5cm slices and spread each piece with mandarin conserve, reserving 1 tbsp of the conserve. Cut each slice into triangles then layer into a baking dish (around 25cm).

Step 2

Heat the milk and cream together in a small saucepan over a low heat, being careful not to let it boil.

Step 3

Use an electric whisk to whisk the sugar and eggs together until light and pale. Slowly pour the warmed cream mixture into the mixer, whisking constantly until smooth then strain the custard into a jug.

Step 4

Pour the custard over the panettone and leave to stand whilst the oven heats up. Sprinkle over the cinnamon and demerara sugar and dot over the remaining mandarin conserve. Bake for 30-35 minutes or until the custard has set and the top has browned.

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Chocolate & Clementine Fridge Cake

Serves
18
Total Time
49 Minutes
Ingredients
2 clementines
175g equal mix of sultanas, dried cranberries and dried mango, roughly chopped
100g of coconut oil
100g of agave nectar
200g of dark 70% chocolate, roughly chopped
50g of cocoa powder
100g of digestive biscuits, roughly broken into 2cm pieces
75g of pistachios, roughly chopped
Method
Step 1

Line a 20cm square baking tin or dish with baking parchment.

Step 2

Finely grate the zest of one clementine and set aside, then squeeze the juice into a bowl. Tip 150g of the dried fruit into the bowl with the juice, mix well and leave to soak for 30 mins.

Step 3

Bring a small pan of water to the boil. Put the coconut oil, agave, chocolate, and a good pinch salt in a heatproof bowl and set over the simmering water, (making sure the bottom of the bowl doesn't touch the water). Stir well until everything is melted and combined.

Step 4

Remove from the heat and sift over the cocoa powder. Mix thoroughly, then stir through the fruit and its soaking liquid, the biscuits, reserved zest of one clementine, and half the pistachios. Once everything is combined tip into the tin and level. Scatter over the remaining pistachios, 25g dried fruit and grate over the zest of the second clementine.

Step 5

Chill for 2-3hrs, or until set, then cut into bars.

Christmas Pudding Ice Cream

Serves
2-8 (depending on quantities)
Total Time
8 Minutes Freezing Time
Ingredients
Leftover Christmas pudding
2 tbsp of butter
Zest of one orange
Rum
Vanilla ice cream
Method
Step 1

Roughly chop leftover Christmas pudding and fry in butter until golden brown and slightly crispy. Leave to cool.

Step 2

Add orange zest and fold the mixture through shop-bought vanilla ice cream.

Step 3

If serving grown-ups, add a spot of rum.

Step 4

Refreeze for a few hours before serving.

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