Celebrate the joy of the holiday season with our handpicked collection of the 30 Best and Easy Christmas Dessert Recipes! Whether you're a seasoned baker or just starting out, our festive selection is designed to spread the cheer with minimal fuss. From the classic yule log to innovative no-bake treats, we've gathered the most delightful and simple recipes to make your Christmas merry and bright. Each dessert is a perfect blend of traditional flavors and modern simplicity, ensuring that you can enjoy more time with loved ones and less time in the kitchen. Get ready to dazzle your holiday table with desserts that sparkle with the magic of Christmas! Here's a list of "30 Best Christmas Dessert Recipes" that you can enjoy during the festive season:
1-Classic Christmas Pudding Recipe
Ingredients:
- 1 cup (250ml) brandy or rum, plus extra for flaming
- 2 cups (300g) mixed dried fruit (raisins, sultanas, currants)
- 1/2 cup (100g) chopped dates
- 1/2 cup (75g) chopped dried figs
- 1/2 cup (100g) mixed peel
- 1 apple, peeled, cored, and grated
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 cup (220g) dark brown sugar
- 2 eggs, beaten
- 1 cup (120g) all-purpose flour
- 1/2 cup (110g) fresh white breadcrumbs
- 1/2 cup (60g) ground almonds
- 1 tsp mixed spice (pumpkin pie spice can be a substitute)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (125g) suet or grated frozen butter
Instructions
Preparation:
The night before, combine the dried fruits, mixed peel, grated apple, orange, and lemon zest, and juice in a large mixing bowl. Pour over the brandy or rum, cover, and allow to soak overnight.
Mixing the Batter:
The next day, add the brown sugar, beaten eggs, flour, breadcrumbs, ground almonds, mixed spice, cinnamon, and nutmeg to the soaked fruit mixture. Blend well until everything is completely joined. Stir in the suet or grated frozen butter until the mixture is uniform.
Greasing the Bowl:
Grease a 2-liter pudding basin with butter. Cut a circle of parchment paper and place it at the bottom of the basin.
Filling the Basin:
Spoon the pudding mixture into the greased basin, pressing down as you go and ensuring there are no air pockets.
Covering the Pudding:
Cut a larger circle of parchment paper and make a pleat in the center to allow for expansion. Place this over the pudding, then cover it with a layer of aluminum foil, and tie it securely with string.
Steaming the Pudding:
Place an upside-down saucer or a trivet in a large, deep pot. Place the pudding basin on the saucer or trivet. Fill the pot with boiling water to come halfway up the side of the basin.
Cover the pot with a tight-fitting lid and steam for about 6 hours, making sure to check the water level regularly and top it up with more boiling water as needed.
Cooling and Storing:
Once cooked, remove the pudding from the pot and set aside to cool. When completely cool, replace the parchment paper and foil with fresh ones, and store in a cool, dry place for up to two months.
To Serve:
On Christmas Day, steam the pudding again for about 2 hours.
To flame, warm some brandy in a small saucepan, light it with a match and carefully pour the flaming brandy over the pudding.
Serve with brandy butter, rum sauce, or custard.
Enjoy your festive and traditional Classic Christmas Pudding!