Pudding suggestions for a buffet?

[hollybet]

We're having a 'bit of a do' over Christmas and I'm stuck for pudding ideas. I don't have big enough dishes to do trifles for that many. Was thinking of doing a couple of Delia's chocolate torte's. Any other suggestions?

I was going to suggest that, or even lemon torte which is nicer and a bit lighter. An easy one if you can get decent ones, is a big bowl of strawberries and a jug of cream - I know it's a bit summery but it's always a favourite of mine. Or you could do a more varied fruit salad - just thinking of things you can pre-prepare. Also just a big plate of mince pies?

Buffet style you say.
Well:

Apple pies, can be eaten cold with a dollop of extra thick double cream

Orange mini muffins

pecan pie

cold xmas pudding with brandy butter

fruit salads

profitterolles (sp?)

A traditional chocolate Yule Log?

Would suggest somethings ready portioned so that they don't look destroyed when people start hacking...

chocolate log

some individual jellies in glasses (nigella chardonnay slut one is nice)

Individual meringues with berries and cream at side

some really nice big cookies

big pile of chocolate brownies

Where shall I start :

Chocolate Ganache

Crème Brulée

Tarte Tatin

Toffee Ice Cream

Poached Pears in Cider

Steamed Chocolate Pudding

Thai Chilli Sorbet

Crostata

Tallyrand's Sticky Date Pudding

Butterscotch Sauce

Camembert Parcels with Redcurrants

Gateau Breton aux Pommes

Chocolate Bread and Butter Pudding

Spotted Dick

Tiramisu

Amaretti Almond Cookies

Hub Orange Meringue Pie

Lemon Pudding

Saffron and Cointreau Cheesecake on Gingerbread with honey

Pithiviers - Galette des Rois

Crème Brûlée

Diet Chocolate and Orange Soufflé

Franco Taruschio's Tiramisu

Coffee-Cardamom Petits Pots de Crème

Tiramisu - Tuscan Trifle

Tiramisu Italiano

Chef Romano Resen's Tiramisu

New Orleans Rice Pudding

Champagne Poached Peach with Summerfruit Cream

Tropical Fruit Kebabs with a Raspberry Dip

Sautéed Stracchino with Pine Nuts, Cinnamon and Amaretto

Zuccotto alla Mousse di Limone - Tuscan Lemon Mousse Filled Dome Cake

Chocolate and Lemon Meringue Bombe

Cointreau and Mandarin Mousse

Petits Pots de Café

Loganberries and Hazelnut Galette

Pears in Red Wine

Five Spiced Tarte Tatin

Zuccotto

Cheesecake With Cranberry Topping

Orange and Summer Fruit Terrine

Sodsai - Coconut Balls wrapped in Banana Leaves

Malva Pudding

Lavender Sorbet

Lavender Creme Brulee

Sorbetto di Limone

Vanilla Panacotta with Poached Plums

Easy Lemon Crème with Honey

Yummy Chocolate Risotto

Posh Pear and Chocolate Crumble

Decadent Chocolate Brulée

Luxurious Chocolate and Orange Soup

Sicilian Cassata

Crème Brulée and Summer Berry Tart with Fresh Raspberry Coulis

Rhubarb, Mascarpone and Red Wine Vinegar Ice Cream

Summer Fruit Crumble Tart

Sonhos

Rhubarb Sorbet

Rhubarb Pie

Chocolate Fondue

Poached Pears With Bitter Chocolate Almond Sauce

Mango Mousse

Creamy Mango Mousse

Orange Sorbet

Flan aux Poire

Mocha Semifreddo

Fresh Peach Granita

Italian Apple Cake with Zabaglione

Semifreddo all’Amaretto

Tiramisu alla Frutta

Strawberry Ice Cream

Amaretto Cheesecake

Lemon Verbena Cream with Lemon Syrup

Chocolate Gelato

Hotel Cipriani Chocolate Gelato

Gelato di Mirtille

Gelato di Crema

Coffee Gelato

Warm Pears in Cider with Brandy Cream

Baked Apple and Raisin Tarts

Amaretti Cream

Panna Cotta with Caramel Sauce

Ricotta Fritters

Spumone

Chocolate Torte

White Chocolate and Orange Soufflé

Apricot Soufflés with Wine

Latte Dolce Fritto - Fried Cream Custard

Flaked Tower of Puff Pastry, filled with Chocolate Mousse, redcurrents and mint

Ricotta Soufflé

Peach Tartlette

Rich Chocolate Mousse

Figs with Chocolate and Almonds

Strawberries in White Wine

Mascarpone and Peaches

Broiled Figs with Oranges and Sherry Cream

New York Cheesecake

Bocaditos de Leche - Fried Milk Cream

Goxua - Creme Basque

Milhojas Caliente - Hot Millefeuille

Zurracapote

Mousse di Zabaione - Chilled Zabaione Mousse

Coviglie al Cioccolato - Neapolitan Speciality, Chocolate Cream

Gelatina di Limone con Croccante ai Pinoli

Crema del Lario - Lemon Whipped Cream

Budino Toscano - Ricotta Dessert

Amaretti Peaches

Blueberry Torta

Honey and Nut Ice Cream

Baked Pears with Honey and Ginger

Meringue Roulade with Raspberry Sauce

Golden Apple Torte

Yin and Yang Crème sans Brulée

Pavlova Cake

Oeufs à la Neige in Peach Sauce

Pear au Gratin

Woo Gok - Strawberry and Banana Filled Taro Dumplings

Chocolate Soufflé

Lemon and Wild Strawberry Gratin

Chocolate Orange Pots

Chocolate Roulade

Chocolate and Coffee Bavarois

Mohr im Hemd - Moor in his Nighshirt

White Chocolate Mousse

New York-Style Cheesecake

Banana Coconut Rice Rings with Palm Sugar Sauce

Coffee and Amaretti Bavaroise with Fiordilatte Sauce

Lima Pudding

Anthony's Chocolate Soufflé Torte

Brandied Apples and Pears

Blackberry Mousse Terrine

Mango Cheesecake

Spiced Pears in Red Wine

Pesche al Vino - Peaches in Chianti

Cannoli

Strawberries with Balsamic Vinegar and Mint

White Chocolate and Strawberry Marquis

Strawberry Clafouti

Swedish Crème

Raspberry Cheesecake

Gâteau Grand-mère aux Pommes

Oeufs aux Deux Chocolats

Nage de Rhubarbe au Jus de Fraises

Tarte Renversée aux Poires

Rasmalai - Indian Cheese Dessert

Banana Fritters

El Ray Chocolate Banana Tart

Classic Cheesecake

Vanilla Ice Cream

Mango Kulfi (Indian Ice-cream)

Crêpes: Cornets Poires Chocolat

Crêpes aux Pommes Flambées

Crêpes Suzette

Jamie Oliver's Chocolate Pot

Grand Marnier Sauce

Moonlit Blueberry Pie with Almond Crème Chantilly

Stuffed French Toast with Grand Marnier Fruit Sauce

Apricot Chantilly

Grand Marnier Crêpes

Souffléd Crêpes with Cointreau

Grand Marnier Soufflé

Cointreau Angel Food Cake with macerated fruit and a Cointreau Glaze

Grand Marnier Chocolate Mousse

Cointreau Poached Pears with Raspberry and Chocolate Sauce

Irish Cream Chocolate Cheesecake

Rich Chocolate Mousse

Pithiviers or Galette des Rois (almond-flavoured pastry)

Bourbon Crème Brulée

Strawberry Soufflé with Sliced Strawberries

Petits Pots au Chocolat

Redcurrant Cheescake

Chocolate Covered Strawberries

Ile flottante Citronnée aux Fruits d’Été

Apple Halwa

Nage de Rhubarbe au jus de Fraises

Guava Delight

Pancakes and Orange Butter

Peasant Girl in a Veil

Poached Fruit Salad with Vanilla Crème

Fresh Mint Ice Cream

Emeril's Banana Cream Pie

Berry Bread Pudding with Brown Sugar Sauce

Mademoiselle Elin's Chocolate Mousse

Rich Chocolate Mousse

Lemon Pudding Cake

Mexican Gold Nugget Brownie Torte

Strawberry Margarita Cheesecake

Kahlúa Ice Cream Pie

Pear Dessert

Apple Pie in a Glass

Swedish Crème

Orange Drambuie Pie

Strawberry Clafouti

Blueberry Custard Parfait

Classic Poached Pears

Cranberry Sorbet

Triple Chocolate Terrine

Almendrado

Pineapple Luau Style

Manchester Tart

Fried Custard Squares

Orange Charlotte

Apple Sorbet

Grilled Fruit Kebabs with Grand Marnier Sauce

Hawaiian Baked Bananas

Bavarian Apple Torte

Blueberry Italian Cheesecake

Port Poached Pears with Raspberry Purée

Apple Crisp

Chocolate Amaretto Cheesecake

Lemon Chiffon Fluff

White Chocolate Mousse with Dark Chocolate Sauce

Heidelbeertorte

Lemon Chocolate Apples

Irish Coffee Pudding

Sweet Potato Pecan Pie

Sweet Potato Pie

Panforte (Sienese dessert)

Rhapsody Torte

Chocolate Raspberry Hazelnut Cheesecake

Cream Meringue Torte

Cherry Torte with Sauce

Strawberry Chiffon Charlotte

Banana Fritters

Frozen Coffee Irish Cream

Banana Bread Pudding

Vanilla Bean Custard

Fig and Almond Tart

Lavender Honey Ice Cream

The Mistress of the House's Chocolate Mousse Cake (with Marinated Oranges)

Maple Cider Pie

Chocolate Cannoli Éclairs

Poached Apricots with Orange-Caramel Sauce

Irish Coffee Meringues

Creamy Summer Berry and Lemon Gratin

Saffron Pancake

Profiteroles

Honey Orange Cream Bananas

Strawberry Flan with Cinnamon Cream

Meringue Ring

Yin - Yang Butterfly Dessert for Peak Sexuality

Tarte des Demoiselles Tatin (Upside-down Apple Tart)

Hazelnut Bread and Butter Pudding with a Praline Ice Cream

Praline Ice Cream

Tuille Pastry

Sweet Potato Pecan Pie

Bananas Foster

Cream Custards (Pasteis de Nata)

Pumpkin Crème Brûlée

Chocolate Orange Cheesecake

Lemon Honey Cheescake

Raspberry Ripple Ice Cream

Cream Cheese Apple Pie

Apple Galette

Dark Chocolate Mousse

A Swan Puff with Chocolate Sauce

Champagne Cardamon Strawberries with Chamomile Tea Sorbet

Mango Pastries

Coffee Baked Alaska With Mocha Sauce

Peaches with Mint and Cider

Pineapple au Gratin

Mixed Berry Tiramisu

Chocolate Mousse

Chocolate Raspberry Mousse Cake

Sticky Orange Passionfruit Pudding

Cider and Apple Crumble

White Chocolate Strawberry Tart

My Best Berry Desert

Pears in red wine

Apple Clafoutis

Strawberry-Orange Sorbet

Fresh Fruit Pavlova

Gratin de Fruits Rouges

Clafoutis aux Abricots

Tarte fine aux pommes

Hub Blackberries à la Saison

Hub End of Summer Compote

Peppered pear flambé

Pear Almond Tart With Drunken Earl Grey Sauce

Baklava

Clafoutis

Dark chocolate mousse

White chocolate mousse

Apple Cinnamon Quiche

Rosewater Sorbet with a Rosewater Caramel and Red Berry Compote

Hot Chocolate Orange Fondants with a Ginger Ice Cream

Ginger Ice Cream

Kahlua Pie

Bittersweet Chocolate Pot de Crème

Grapefruit Parfait au Chocolat

Citron Mousse au Chocolat

French Rhubarb Tarte

Shirley's Crème Brûlée

New Orleans Bread Pudding with Whiskey Sauce

Apple Crisp

Warm Hazelnut Financier Cake with a Malted Ice Cream

Fruit Tart with Cream

Amaretti Stuffed Peaches

Zabaglione with Strawberries

Tarte Orange

The Professor's Chocolate Dessert

Peach Strawberry Smoothie

Roast Apricots with an Iced Sweet Basil Parfait Dried Fruit Compote

Mocha Mousse

Mango Ice Cream

Apricot Bread pudding with Caramel Sauce

Citrus segments with a Passion Fruit Honey Sauce

Apple and Calvados Bavarois with a vanilla scented fruit salad

Crème Brûlée

French Lemon Custard Crème Brûlée

Chocolate Pancake with Cinnamon Roasted Pear and Toffee Sauce

Chocolate Tart with Vanilla Ice Cream

Think that will do.....

PMSL!!!!

I'm feeling wicked.....

Ha haaa 0 you had Crème Brûlée 3 times thought and lots of versions of it as well!

Please tell me that was a cut and paste from somewhere!

Sorry about my typing, again.

Yeah but can you post the recipes for them as well or are they just a lot of impressive names?

Ingredients

4 cups heavy cream
1 tablespoon dried lavender flowers*
8 egg yolks
3/4 cup sugar, divided

• Found in Health Food Stores, or use your own hand-dried flowers.

Method

Preheat oven to 300°.
Butter (6 ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer.
Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes.
Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 the sugar until light and creamy.
Slowly add the strained cream to the egg mixture, blending well.
Divide custard mixture among the custard cups.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.

Note:
The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Bake for 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaing sugar over each creme brulee.
For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaing a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown.
Refrigerate creme brulees at least 10 minutes before serving.

Ingredients

290ml / 1/2 pint double cream
1 vanilla pod or 1 tsp vanilla essence
4 egg yolks
1 tablespoon caster sugar

For the topping:
caster sugar

Method

Put the cream with the vanilla pod, if using, into a saucepan and heat to scalding point (just below boiling point), making sure it does not boil. Remove the vanilla pod.
Preheat the oven to 170°C / 325°F / Gas mark 3
Beat the egg yolks with the sugar and when light and fluffy, stir in the warm cream. Place the mixture in the top of a double saucepan, or in a heatproof bowl set over, not in, a saucepan of simmering water, over a low heat. Stir continuously with a wooden spoon until the custard is thick enough to coat the back of the spoon. If using vanilla essence, add it now.
Pour the custard into an ovenproof serving dish, place in a roasting pan half-filled with hot water (a bain-marie) and bake in the preheated oven for 12 minutes to create a good skin on top. Refrigerate overnight. On no account break the top skin.
Next day preheat the grill to its highest setting.
Sprinkle the top of the custard with a 5mm / 1/4 inch even layer of caster sugar. To do this, stand the dish on a tray or large sheet of greaseproof paper and sift the sugar over the dish and the tray or paper. In this way you will get an even layer of sugar. Collect the sugar falling wide for re-use.
Put the custard under the very hot grill, as close as you can get it to the heat. The sugar will melt and caramelize before the custard underneath it boils. Watch carefully, turning the custard if the sugar is browning unevenly. (A better result is obtained with a blowtorch.)
Allow to cool completely before serving. The top should be hard and crackly

Ingredients

500ml (18fl oz) double cream
1 fat vanilla pod
approx. 100g (4oz) caster sugar (plus extra for the topping)
6 egg yolk

Method

Pre-heat the oven to gas Mark1 (275°F / 140°C)
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Bring to boiling point, then lower the heat and simmer gently for five minutes.
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.
Strain through a fine sieve into a bowl and fill six ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up the sides of the ramekins. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the roasting tray and allow to cool to room temperature.
When you are ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a blowtorch.

But thats only 3 recipies? Can you post me the other 301 please then I can make an informed decision?

Ta

And you forget to put titles on?

they were the 3 creme brulees if I post the rest I want paying....Hi ho Hi ho off to work I go with a shovel and a pick and a walking stick, [cause I fell this morning] see you later....

Oh tumbleflump , when I first read your post I thought " Oh no, she's gone and put all 304 recipes on here!!!!" that woupld be equivalent to filibustering in the US parliament surely???? ( filibustering is speaking for hours and hours to prevent opposition and with the intention and effect of making everyone else nod off or leave.

Also a shout for Jamie's no cook chocolate tart. V V easy and delish. Also good icecream and serve with sauces and sweeties (smarties / sprinkles / maltesers etc) Dried fruit compote (a la Delia) is delish, make ahead, and christmassy.

OMG I want to spend Christams lying under the table at tumbleflump's house. Need to go and make a huge pudding. Big fat over-chocced brownies always seem to go down well here. Went to a friend's party and she did big bowls of strawberries, raspberries and grapes with even bigger bowls of melted milk, dark and white choc to dip them in (sitting on those candle heater thingies). Big mess but we were all sooooooo happy.

TumbleflumpDancingBum - is that the Mumsnet record for the longest post ?????
I'm now feeling hungry