Alternative Christmas pudding recipes from Nigella, Ravneet Gill, and more

150g unsalted butter, minimize into 5 slices, plus further for greasing1 x 100g bar Menier Swiss Darkish Chocolate 70% Cocoa, bashed and damaged up contained in the packet100g tender darkish muscovado sugar125g caster sugar1tsp baking powder200g Plain flour½tsp bicarbonate of soda50g Inexperienced & Black’s Natural Cocoa½tsp nice salt2 giant eggs50g soured cream (serve the remainder of the bathtub with the cake, in the event you like)2tsp vanilla extract

150g Ocado Personal Vary Frozen Raspberries2 giant egg whites or 2 x 5g sachets Dr Oetker Free Vary Egg White Powder150g golden syrup125g caster sugar½tsp lemon juicepinch of nice salt

Preheat the oven to 180ºC/160ºC fan/fuel 4. Grease 2 x 20cm sandwich tins (ideally not loose-bottomed) with butter and line the bases with circles of baking paper. When you solely have loose-bottomed tins, then minimize the baking paper circles barely greater than the bases so that they go up the edges of the tins just a bit.Over low warmth, begin melting the butter in a heavy-based saucepan of 22-23cm diameter. Put the kettle on. Tip the bashed up chocolate items into the pan, and when the butter and chocolate are all however utterly melted, pour in 250ml freshly boiled water, adopted by each sugars, stirring very gently to do away with any lumps. When you may have a easy liquid, take the pan off the warmth and go away the combination to chill somewhat.In the meantime, measure the baking powder, flour, bicarb, cocoa powder and salt right into a bowl. Loosely whisk the eggs, soured cream and vanilla extract collectively in a measuring jug.Tip the dry components into the saucepan, and whisk slowly and punctiliously till easy. Then step by step whisk in your jug of moist components till the whole lot’s included and the batter is darkish and shiny. Divide the batter equally between the ready tins, and bake within the oven for 18-20 minutes: the highest of the desserts needs to be set (don’t fear concerning the cracks) and coming away from the tins on the edges. A cake tester will come out largely dry however nonetheless barely smudged with chocolate.Depart to chill on a rack for 15 minutes or till you possibly can deal with the tins with out oven gloves. Flip the desserts out, peel off the baking paper and go away till chilly. When you wait, tip the frozen raspberries onto a lipped plate in a single layer and leaveto thaw.You’ll be able to go away the chilly desserts, lined, for a few hours, if wanted, earlier than icing them. However as soon as the cake is crammed and iced, it truly is at its finest served inside 1½ hours or so.Now to the icing, which requires a bowl and pan you can style right into a double boiler. Put a little or no little bit of water into the pan and convey to a simmer. Put the egg whites right into a wide-ish heatproof bowl that may match over your pan (in the event you’re utilizing the egg white powder, make it up first, in keeping with packet directions). You need the mild steam from the water to warmth the bottom of the bowl, however no water ought to contact it, ever! Add the golden syrup, caster sugar, lemon juice and salt and, utilizing an electrical hand-held whisk, beat the combination vigorously for five minutes: it begins off reasonably yellowy and really liquid, however when the 5 minutes are up, you’ll have a agency, thick, voluminous and snowy meringue combination. Carry the bowl instantly off the saucepan and place it on the cool kitchen floor. Sit one of many sponges, domed facet down, on a cake stand or plate – 23cm diameter at most or it is going to look misplaced – and unfold sufficient of the icing to present you a layer about 1cm thick. Then prime with the thawed raspberries, leaving a pure white ring of icing about 2cm huge throughout the sting. Gently sit the opposite sponge, domed facet uppermost, on prime. Ice the highest and sides, utilizing a few spatulas for ease, swirling the highest and smoothing the edges as finest you possibly can. Adorn with Christmas decorations if you want, and go away for 30 minutes or as much as 1½ hours earlier than you slice into it. Serve with the additional soured cream, in the event you like, and pleasure in your coronary heart. Retailer leftovers for 1 day in an hermetic container in a cool place.

20cm (8in) spherical tart tin, 3.5cm (11/4in) deep, fluted or straight-edgedsturdy flat baking trayrimmed baking tray

100g plain flour1g/giant pinch of Maldon or flaky salt20g cocoa powder40g icing sugar80g chilly unsalted butter, cubed, plus further (softened) for greasing2 egg yolksFor the chocolate ganache250ml double cream30g honey3g/ 1/2 tsp Maldon or flaky salt60g milk chocolate (40–55 per cent cocoa solids), roughly chopped70g darkish chocolate (70 per cent cocoa solids), roughly chopped

100g blanched complete hazelnuts 100g caster sugar15g/1 tbsp unsalted butter100ml double creampinch of Maldon or flaky salt

Line the bottom of the tart tin with a circle of baking paper and calmly butter the edges of the tin, then put this within the fridge.Make the pastry. In a big bowl or the bowl of a stand mixer or meals processor, combine collectively the flour, salt, cocoa powder and icing sugar. Add the chilly cubed butter and blend to kind breadcrumbs, both together with your fingertips, the paddle attachment or pulsed within the meals processor. Add the egg yolks in a single go and blend briefly to kind a dough. Tip this onto your work floor and knead briefly to kind a homogeneous dough. Press this pastry into the chilled lined tin, utilizing each thumbs to get it properly round and up the perimeters and over the bottom in a good layer. Refrigerate for two hours or till agency.Preheat the oven to 160°C fan/180°C/fuel mark 4. Place the sturdy
flat baking tray on a shelf/rack within the centre of the oven to preheat.Blind-bake the pastry. Line the pastry case with a sheet of baking paper and fill to the highest with baking beans or dried rice/lentils. Put this on the preheated baking tray within the oven and bake for 20–25 minutes or till the perimeters are calmly golden. Fastidiously take away the baking paper and beans, then return to the oven (on the baking tray) for 15–20 minutes till totally cooked. Take away from the oven and permit to chill utterly within the tin.Make the ganache. In a small saucepan, heat the cream with the honey and salt till steaming. Place all of the chopped chocolate right into a heatproof
bowl. Pour the warmed cream over the chocolate and go away to sit down for 30 seconds. Utilizing a whisk, stir the combination from the very center, gently and slowly shifting it to the outer edges till a easy ganache varieties.Pour the ganache into the tart shell and go away it to set at room temperature, it ought to take round 3 hours. If it’s a very warm day or it wants a little bit of a nudge, pop it into the fridge till it companies up.Within the meantime, roast the hazelnuts for the topping (it will give a greater texture to the tart). Preheat the oven to 150°C fan/170°C/fuel mark 31/2. Put the hazelnuts on the rimmed baking tray in a single layer and roast for 13–quarter-hour till golden brown, maintaining a tally of them. Take away from the oven and put aside.To complete the hazelnut topping, in a saucepan, warmth the sugar over a medium warmth, gently swirling it within the pan (use a spatula to maneuver it gently if it wants a little bit of assist distributing the warmth if it’s not caramelizing evenly) and maintaining a tally of it. As soon as it’s a golden, wealthy, deep color, add the butter and stir effectively to mix. Stir within the cream and warmth gently till a caramel sauce varieties. Stir within the roasted complete hazelnuts and the salt.Take away from the warmth and let this cool quickly so it’s not scalding sizzling to soften the ganache. As soon as cool sufficient, tip the hazelnut caramel onto the set ganache in a good layer. Depart this to set for half-hour earlier than serving, then function it’s or with a dollop of crème fraîche.This tart is finest eaten on the day it’s made. Leftovers will maintain in an hermetic container within the fridge for as much as 2 days, however the texture will soften.

40g further virgin olive oil, plus further for rubbing 1 giant complete orange (approx. 250g)160g oat or soy milk 180g floor almonds 8g/ 2 tsp baking powder2g/ 1/2 tsp bicarbonate of soda 180g caster sugarPinch of floor cinnamon 100g polenta Recent citrus segments to brighten

Line the bottom of a 23 cm (9 in) spherical sandwich or springform tin (pan) with baking parchment. Rub a fingertip dipped in oil across the sides of the tin.   Wash the orange effectively, then convey to a simmer in a small saucepan of water over a low warmth. Cook dinner for half-hour, then take away from the water and go away to chill utterly. The cooking will tenderise the pores and skin and take away a number of the bitterness from the white pith of the peel. Minimize into small items. Add the 250g of cooled orange with milk and olive oil to a blender or meals processor and purée till easy. Add all of the dry components to a big bowl and stir gently with a whisk to disperse all of the components. Scrape the blended orange purée into the bowl and blend till the whole lot is effectively mixed. Depart the batter to relaxation for 1 hour to melt the feel of the polenta. Preheat the oven to 180°C fan (350°F/fuel 4). Pour the batter into the lined tin and bake for 35–40 minutes. You’ll know when this cake is prepared when it has domed barely throughout the highest and has taken on some gentle browning. Depart the cake to chill utterly within the tin set on a wire rack, then run a pointy knife in opposition to the sting of the tin to launch the edges.Embellish with recent citrus segments. If topping with recent fruit, this cake is finest eaten on the identical day however, with out fruit, retailer the bottom in an hermetic container within the fridge for as much as 5 days.

30g gluten-free plain flour 20g Flora or margarine  10G demerara Sugar5g walnut Pieces5g oats

100g blended apples, peeled and cored25g recent blackberries (When you don’t have entry to recent, you may as well use frozen)15g crimson wine      Zest of half an Orange5g caster sugar      

Preheat the oven to 180 levels. In the meantime,  dice the margarine and it to the flour, mixing it till it’s a unfastened rubble/sand texture. Stir within the sugar, oats and walnuts, then put aside to make the mulled wine and filling. Both purchase mulled wine spice out of your native grocery store, or to make your individual Mulled wine combine, mix cinnamon, cloves, orange zest, star anise, and your favorite fruity tea bag, then convey to a boil with the crimson wine.Peel, core and minimize the apples into small chunks, add to a large pan with the mulled wine. Simmer for 10 minutes. Take away from warmth and stir within the
blackberries. While sizzling, spoon your combination into your baking dish, prime with the crumble combination and pop within the oven for 12 minutes – or till golden.Serve with sizzling custard or a scoop of your favorite ice cream.

200g of flour30g of cornflour1 teaspoon cream of tartar1⁄4 teaspoon baking powder1 pinch of salt80g vegetable spread120g caster sugar50ml aquafaba50ml almond milk2g vanilla seeds

500ml almond milk50g corn starch75 g brown sugar320 g coconut cream (left to sit down in a chilly place so it separates from the water) 60ml whipped vegan double cream65g almond cream20 vegan savoiardi, or thereabouts 250ml espresso espresso, cooled1g vanilla seedsCocoa to style

Start by sifting the flour and cornflour in a bowl along with the baking powder, vanilla and salt.In one other bowl combine the vegetable unfold with the sugar, then whisk the combination with an electrical mixer till easy. In one other bowl, whisk the aquafaba till stiff and incorporate it into the cream.Add half of the dry components right into a bowl to the almond milk combine, then fold in the remainder. Whisk till effectively included, then place the batter within the fridge for half-hour to relaxation, whilst you preheat the oven to 180°C.As soon as rested, switch the batter right into a piping bag and kind the savoiardi by piping a finger’s width of batter round 10cm lengthy onto a effectively greased baking tray.Sprinkle the floor of every biscuit with somewhat caster sugar, then bake at 180°C for quarter-hour, or till the floor is golden brown. Take away the biscuits from the oven and permit to chill utterly.

Start by getting ready the almond milk cream. Add the corn flour and somewhat almond milk to a saucepan to dissolve the powder and keep away from any lumps. Add the remainder of the milk, sugar, and vanilla seeds and convey to boil on a medium warmth, ensuring to stir repeatedly with a spatula. As soon as the liquid involves the boil, cook dinner the cream for 1 minute then flip off the warmth, switch to a bowl and canopy with cling movie, guaranteeing it has direct contact with the floor of the cream. Depart to chill utterly.
As soon as cooled, pour the almond milk cream, the coconut cream and the whipped vegan cream right into a bowl and whisk effectively for a few minutes, till you may have a thick, easy cream. Moist the vegan savoiardi within the chilly espresso and place on the underside of a ceramic tray. Cowl with half of the cream and sprinkle the floor with cocoa. Repeat the layers of espresso soaked savoiardi, cream, and cocoa, then place the pan within the fridge to relaxation for at the least a few hours earlier than serving.