Christmas comes but once a year, which is the perfect reason to ban guilt from the festive menu and serve your family tempting desserts that encourage self-indulgence.
Preparing ahead means you can avoid those annoying last-minute hassles and spend more time with your guests - and also have time to duck out beforehand on Christmas morning for elevenses with friends. For many of us, a choice of nothing but rich desserts is simply too much of a good thing, so adding healthy fruit delights is a must. Some of my favourites include a delicious mouth-freshening combo of red berries such as raspberries, strawberries and fresh or frozen redcurrants.
Another is the dark temptation of a black salad of blueberries and blackberries. And green kiwifruit, canned lychees and pitted fresh cherries always have festive appeal. You can add a little pizzazz with a splash or two of orange liqueur.
But back to our menu of self-indulgent delights, some of which don't fit into the strictly traditional mould. How about an icecream Christmas pudding? Or a "traditional" gluten-free pudding cooked in the microwave? I've included both these delights for those with a taste for temptations with a difference. All can be prepared ahead.
And for an easy brandy sauce to serve with your hot Christmas pud, combine one cup of brown sugar, 100g of butter and a quarter-to-half a cup of brandy in a microwave-proof bowl. Mix well then microwave for two-to-three minutes, stirring often. Prepare ahead and reheat.
Recipes
LIME LAMINGTONS
A twist on traditional lamingtons. When making the jelly, add lime or lemon juice to the boiling water for extra tang. Make your own sponge cake or buy a 500g sponge cake from the supermarket.
Sponge Cake:
4 eggs
Pinch salt
3/4 cup each: caster sugar, flour
1/4 cup cornflour
1 tsp baking powder
Jelly:
1/4 cup lime or lemon juice
1 & 1/2 cups water
1-2 kaffir lime leaves, optional
85g packet lime jelly crystals
Garnish:
1 cup each: desiccated coconut, cream, strawberries or raspberries
To prepare the sponge, set the oven to 190C. Lightly grease and line a 24cm x 18cm lamington pan, ensuring the baking paper is about 2cm above the edge.
Beat the eggs, salt and caster sugar until thick and creamy and the sugar is dissolved. Gently fold in the sifted flours and baking powder. Pour into the prepared pan. Bake for 15 to 20 minutes or until cooked. Invert on to a rack to cool.
Combine the lime or lemon juice, water and kaffir lime leaves in a saucepan and boil for two minutes. Stir into the jelly crystals. Cool and refrigerate until it has reached an egg-white consistency.
Trim the brown edges from the sponge. Cut the sponge into 4cm x 4cm cubes. Dip each side into the jelly to coat. Gently roll in the desiccated coconut. Refrigerate to set.
To serve, split the lamingtons in half and fill with whipped cream. Pile on a serving plate and garnish with berries.
Serves 6.
FROZEN PUDDING
3/4 cup mixed dried fruit
6 tbsp brandy
1/2 cup almonds or hazelnuts
2 medium egg whites
1/2 cup caster sugar
1 & 1/2 cups cream
Garnish: whipped cream, red and green glace cherries
Combine the dried fruit and brandy and stand for one hour. Lightly toast the nuts then finely chop.
Beat the egg whites until frothy. Gradually beat in four tablespoons of the caster sugar and continue beating until stiff peaks form. Whip the cream lightly and beat in the remaining sugar. Combine the nuts and dried fruit. Fold the meringue and fruit mixture into the whipped cream. Line a five-cup pudding basin with plastic film.
Spoon in the mixture. Cover and freeze until firm.
To serve, upturn on a serving plate, pipe with whipped cream and decorate with cherries.
Serves 8.
BERRY MOUSSE
400g raspberries, strawberries or boysenberries
1 tbsp powdered gelatine
3 tbsp each: white sugar, water
2 egg whites
2 tbsp caster sugar
1 cup cream, whipped
Puree berries, until smooth. Sieve if preferred. There should be about 1 & 1/4 cups of puree. Combine gelatine with water and white sugar and dissolve over hot water or in the microwave for 20 seconds. Add the fruit puree. Bring to the boil on medium heat then remove and cool. Chill until the mixture reaches an egg-white consistency.
Beat the egg whites to soft peaks then gradually beat in the caster sugar. Fold into the fruit mixture with the whipped cream.
Spoon into dessert bowls or wine glasses. Chill until set. Serve topped with extra berries.
Serves 6 to 8.
GLUTEN-FREE PUDDING
Simple to make, this pudding will keep, covered and refrigerated, for several months.
1/2 cup gluten-free baking mix
1 tbsp dark cocoa
1 & 1/2 tsp ground mixed spice
1 cup gluten-free fresh breadcrumbs
4 tbsp brown sugar
2 & 1/2 cups mixed dried fruits (chop any large fruit before measuring)
75g butter, grated
1 tbsp each: marmalade, golden syrup or maple syrup
1 large egg, lightly beaten
3 tbsp milk
2 tbsp brandy
Sift the baking mix, cocoa and mixed spice into a bowl. Add the breadcrumbs, brown sugar, dried fruit, butter and marmalade and mix with a fork. Stir in the remaining ingredients.
Grease a pudding bowl suitable for the microwave. Spoon the mixture in and smooth the top. Cover with plastic film. Make two slits in the top. Microwave on 75 per cent power for five minutes. Rest for five minutes. Cook for a further two to three minutes.
Serve with custard or brandy sauce or cool and refrigerate, covered, until ready to use.
To reheat, drizzle the top with a little brandy and reheat for 2-3 minutes.
Serves 6-8