Big Feast Pudding

[Doughdog]

Every year I host a big meal for friends. About 24 of us, kids and adults, at the beginning of December. I cook a roast turkey - it serves us all and feels celebratory and we don't have turkey at Christmas. This includes all the associated trimmings - roast spuds, braised red cabbage, bread sauce, stuffing, pigs in blankets etc etc. Usually we start with proseco and charcuterie board type starter.

I don't feel like I have ever settled on a brilliant pudding. In the past I've made trifle, pumpkin pie and cheesecake and others I can't recall. What is a great celebratory feast type pudding? Not boozy or very dark chocolatey as has to appeal to kids too. I don't mind hot or cold. Seasonal is great but not essential although I don't really want to pay loads for sub par strawberries. Make in advance is excellent but not essential. Wow factor also lovely but mostly has to be delicious. Any suggestions?

Sticky toffee pudding with custard, cream or ice cream. Easy to do as two large tray bakes for the numbers you’re catering for but very much a winter classic.

Chocolate fudge cake

Pavlova. Can make the meringue well ahead, pre-whip cream, and chop whatever fruit you want. Then assemble very last minute with no faff.

Easily made into Xmas tree shape or similar should you wish. Or minis. Or a massive slab to go down middle of the table.

Or, profiteroles. Made and filled ahead. Sauce/s pre-made and reheated at last minute.

Raspberry and white chocolate waffle pudding www.taste.com.au/recipes/raspberry-white-chocolate-waffle-pudding/0342c507-67cd-4b0e-8302-bac4be52f402

I think if you want a wow you'll have to go for something that looks impressive obviously, a traybake or similar while tasty won't cut it! Trifle you've tried which is a pity as it can look very fancy. I think I would also go for a pavlova, you can make a massive one (assuming you have a big enough baking tray/display tray, that's what caught me out!) and shape it either like a Christmas Tree or a Christmas Wreath. Both are equally as impressive when decorated with colourful fruit, pavlova can be made a few days ahead, fruit prepped on the morning and then just whip cream and assemble before serving, I only throw in a few strawberries for effect, I make fruit salad basically, apples/oranges/grapes/bananas as base, few berries then for prettiness. Nice and light too after a big meal.

Even going for anything in the festive shape will elevate the look of it, you can get silicone Christmas tree shapes that you could freeze ice cream in or mousse or bake something in it and have a selection, all could be done ahead and frozen and it's the displaying of them that is impressive as well as tasty. I have a fairly large one that I use to make a chocolate tiffin cake in for the non fruit cake eaters.

Delia Smith's chocolate bread and butter pudding

It can be made in advance, recipe easily doubled/adapted and can serve with cream, ice cream or custard or all three!

Whilst it doesn't have the 'wow' factor to look at, it most definitely has the 'wow' factor taste wise.

Our new go to Christmas pudding, since you’re doing a Christmas theme, is Black Forest gateaux. It was gobbled up last year. I don’t make it (buy frozen from Tesco!) though you could if you’re keen.

People also love a sundae bar. No cooking or assembly required. Everything just goes out in dishes for people to choose. I’ve done it with slices of vienetta for a classic touch.

Another vote for sticky toffee pudding , mines already done and in the freezer!

Banoffee pie roulade.

A chocolate Yule log with some beauyiful sugar paste decorations. I sometimes make a Black Forest gateau version, if you are feeling a bit retro 😂

Raspberry nougat frozen parfait.

If you want to keep it really easy, The Ivy’s iced berries with hot white chocolate sauce recipe is always a winner at winter dinner parties.

+1 for huge pavlova, people seem to like the theatre of watching it all be assembled at the table so I tend to fill a huge bowl with the berries etc and pour it all over in a swoosh. Top with chocolate chips 😊

+2 for a huge pavlova. I do mine in a big wreath shape and use jewel like red and green fruits - pomegranate and kiwi chopped small

Ahh, this is my all time best pudding ever and I can't believe I didn't think of it. I've never scaled it up before - maybe that's why it didn't occur to me. Pavlova also a good option so will consider that too.

Thanks all

Mont Blanc, make individual portions using bought meringue nests.
OR
Black Forest trifle
OR
Caramel orange slices with pomegranate seeds, served with little biscuits eg amaretti.

I was going to say Pavlova, but I take your point about soft fruit in winter.

Lemon Roulade would be similar, but without soft fruit.

Sticky toffee pudding and it's just as good pre made and frozen.

Nigella has solved the fresh fruit in winter problem with her prodigious pavlova.

thehappyfoodie.co.uk/recipes/prodigious-pavlova/

Baked Alaska ?

Same.

Simon hopkinson's recipe is the bees knees. I make it every year around Christmas for the Christmas pudding haters

https://www.bbc.co.uk/food/recipes/stickytoffeeepudding50947/amp

Yes to this.
But pavlova doesn't need to be summer fruits, you could pav anything. Frozen blueberries, or blackberries.
Frozen cherries, maybe a black forest pavlova.
Poached apple/pear pav, or mulled plums.

Probably doesn't really need to be fruit, just you'd probably want something to cut through the sweet and rich sugar and cream.

Cranberry and chocolate pavlova?

pavlova? All the tropical fruits, meringues, cream, coulis. Easy to put together, looks impressive and festive.

Should have read previous posts pavlova for the win!

Baked Alaska was my mums go to pudding for these big get togethers for 30 years.
the triumphs were legendary, the total oven spilling failures even more so!

Pantone bread and butter pudding is delicious and festive

I think I used a Sainsburys recipe it it not difficult

I was going to suggest sticky toffee pudding or Pavlova. Personally I would make both in case anyone doesn't like one of them.

What ever you decide, I wouldn't make one massive one, I'd make 2 or 3 smaller else it will take forever to serve that many people.