Jan Bilton: Irresistible pudding recipes

Gluten-free Pecan Pie cheesecake

Even family and friends who have dieted all year can be tempted with decadent desserts during the festive season, writes Jan Bilton

BLACK FOREST TRIFLE

INGREDIENTS

300ml cream

icing sugar to taste, optional

175g plain chocolate sponge

1/3 cup kirsch

1 cup chocolate custard or chocolate yoghurt

700g jar morello cherries, drained

mint sprigs to garnish

METHOD

Beat the cream until thick. Sweeten with icing sugar, if desired. Cut the sponge into thin wedges or 3cm cubes depending on the type of serving dish you are using.

Arrange half of the sponge in the base of the serving dish. Drizzle with half the kirsch. Spoon half of the custard on top. Then add a generous layer of cherries. Top with half the cream. Repeat the layers, reserving a few cherries for the top.

Cover and refrigerate for 12-24 hours. Serve garnished with the mint. - Serves 6

Black Forest Trifle

CHRISTMAS MINCEMEAT SAUCE

This Christmas pudding-like sauce is great poured over ice cream, cheesecake or apple pie.

INGREDIENTS

1 cups fruit mincemeat

1/4-1/3 cup pineapple juice

3-4 Tbsp brandy or orange liqueur

METHOD

Combine the mincemeat and pineapple juice and bring to the boil. Add more juice if too thick to pour. Add the brandy or liqueur and serve immediately. - Serves 4-6

GLUTEN-FREE PECAN PIE CHEESECAKE

INGREDIENTS

Crust: 250g gluten-free gingernuts

75g butter, melted

Pecan base: 1 cup sugar

1/2 cup golden syrup

75g butter, melted

2 large eggs, lightly beaten

1 1/2 cups (130g) pecans, coarsely chopped

1 teaspoon vanilla essence

Cheesecake Filling: 750g cream cheese

1 cup firmly packed brown sugar

2 Tbsp cornflour

4 large eggs

1/2 cup cream

1 tsp vanilla essence

METHOD

Preheat the oven to 180C.

Lightly grease a 23cm springform cake pan. Line the base with baking paper. Wrap foil around the outside and base of the pan.

To make the crust, crush the biscuits finely and combine with the butter. Press on to the base and sides of the cake pan bringing the crumbs about 3cm up the sides.

Bake for 8-10 minutes. Cool.

To make the pecan base, combine all the ingredients in a saucepan. Bring to the boil and simmer, stirring often, until thick. Cool. Pour onto the base.

Reduce the oven to 160C.

Using an electric beater, whip the cream cheese until smooth. Add the brown sugar and cornflour. Beat until smooth. Add the eggs one at a time, beating well after each addition. Beat in the cream and vanilla essence. Pour over the pecan mixture.

Bake for 1 hour or until the sides are set but the centre is still a little wobbly. Remove from the oven, cover loosely with foil, and cool on a wooden board. Chill for 12 hours before serving. - Serves 10