Your best Christmas desserts

[Bemyclementine]

Homemade suggestions for something really lovely please!

Some great ideas here, definitely making the crumble as I have plums in the freezer!

@Teddleshon

Yes, you could definitely use filo. I’d try shredding it into tiny pieces as it’s when you mix the kataifi with the butter and sugar that it becomes all caramelised and delicious. But it would be great whatever. You can make all the separate elements ahead of time and the crispy bases seem to keep for a good few days in a cake tin so the only faff is actually sourcing the kataifi.

@PleatedShade it's this one. I've made it for years so tweak it a bit with a few more nuts and no candied peel. My bowls are 1.2l not 1.5 and I just prorate the recipe, but maintain the cooking time. I don't tend to use the brandy syrup, but make brandy butter

https://www.bbcgoodfood.com/recipes/festive-date-pecan-pudding

ooh I like to sound of those plums. I often make pavlova and that sounds lovely.

@therealcookiemonster sorry to gatecrash but i am looking to make my first non baked cheesecake at the weekend.
Recipe calls for soft cream cheese, however Morrison's online are completely out of Philadelphia, would full fat soft cheese be a suitable alternative, even though it's not called a soft CREAM cheese?

As long as it's full fat, soft cheese will work.

I use that one

@lurkingfromhome thanks so much - I love Honey & co recipes and will definitely give this a go!

You can use Jaffa cakes as the sponge?????!!!!! I'm definitely going to try this.

This is my go-to. Goes really well with coconut yogurt, and lasts at least a week in a decent container.

Thanks so much @madaboutmad. This is the one for us this year! I have a particular fondness for figs. It sounds like it's a pretty forgiving recipe - do you think I could swap chopped figs in for some of the dates, say half and half?

If you mean dried figs then yes absolutely. I might do that too, they are my mums favourite! Good call.

Marcus waring custard tart www.greatbritishchefs.com/recipes/marcus-wareing-custard-tart-recipe/amp
Delicious. Usually make some sort of no churn ice cream and a fruit pie.

I forgot, I end up with loads of leftover egg whites so make meringues with those. Not really greedy, there are 20 odd people so good to have a few choices.

Should not read this when hungry and wanting something sweet

Trifle or something else cool and light after all the Christmas dinner!

"Delicious" Are you talking about the tart or Marcus?

I usually make Tiramisu but also a compote using dried fruit and mulled wine.

Am I the only lazy person who makes birds trifle with the 1970s sprinkles on top of the fresh cream ( not dream topping) I normally make it xmas eve when I'm a bit drunk

Thanks @AnnPerkins

Pavlova. 3 egg whites makes a really big one that's enough for 6-8 people

It can be made up to 3 days in advance then just topped with whipped cream and the fruit I use tends to be mango and blackcurrants or papaya or similar

I still haven't decided on two of my puddings for Christmas Day yet. The third will be Christmas Pudding.

One has to be vegan and chocolatey. I'll probably do a chocolate and chestnut mousse using coconut cream and yogurt.

I'd like the other to be reasonably light, but not to involve obvious cream (so no pavlova or trifle).

I've done lemon possets before, which have gone down very well, but don't want to serve them again this year, so it will probably be a cheesecake of some description.

Yes.... Put them in the bowl chocolate side up... Let the jelly cool slightly and pour over... Then the tinned clementines... (I put the liquid from the tin in with the jelly liquid!)

Thank you. I used to do a choc orange trifle with choc Swiss roll and orange jelly/fruit/juice as you describe. I was going to one this year as the adult dc have requested it, but might try it with JCs now instead.

This is what my now grown up kids repeatedly ask for: Choux wreath