These eight festive ideas are all about approachable techniques, joyful flavours and a little kitchen theatre. Each recipe is tailored for cooking, easy recipes at home: straightforward ingredient lists, smart shortcuts and tips that make preparation calm and fun. Pick one or work through a few; most can be made ahead so the big day feels relaxed and delicious.
1. Lighter Christmas Pudding
A classic with a fresher lift: dried cranberries, dates, apricots and pecans are brightened with crystallized ginger, a hint of rosemary and clementine zest. Breadcrumbs are used to lighten the texture.
Ingredients
- 150g dried cranberries, raisins and chopped medjool dates
- 150g chopped apricots
- 150g pecans, broken by hand
- Crystallized ginger thinly sliced
- Small sprig rosemary, thinly sliced
- Zest and juice of a clementine
- 75g good quality breadcrumbs, 150g plain flour, 150g suet (or butter)
- 1 free range egg and 200ml milk
Method and tips
- Mix the fruit, nuts, herbs and zest, then add the dry ingredients and scrunch in the suet until combined.
- Stir in the egg and milk to form a moist mixture. Pack into a well-buttered pudding bowl.
- Create a cartouche from greaseproof paper, wrap with foil and tie securely. Steam in a pan with water halfway up the bowl for four hours, topping up if needed.
- To serve, invert, pour warmed spirit over and flame safely for an impressive finish. A little citrus zest and cream make it sing.
2. Sticky Toffee Pudding with a Tea-Soaked Date Base
Dates are the star here. Soaking them in Earl Grey tea brings out caramel notes while muscovado sugar delivers true fudgy depth.
Ingredients
- 450g medjool dates, stones removed
- 300ml strong Earl Grey to soak
- 170g butter, 170g muscovado sugar, 4 eggs
- 340g self-raising flour
Sauce
- 250g butter, 250g sugar (half muscovado, half golden)
- 50ml rum (optional, flambe with care), 300ml double cream
Method and tips
- Blend the tea-soaked dates with warm spices then fold into a creamed butter and sugar base with the eggs and flour.
- Bake in a ring or tray until set, then brush the hot pudding with warm toffee sauce to form a glossy toffee crust.
- Serve with cream, custard or ice cream. A pinch of sea salt on the sauce lifts the sweetness beautifully.
3. The Perfect Chocolate Brownie
This brownie is pure chocolate joy: crisp top, spongy edges and an oozy centre. It pairs perfectly with vanilla ice cream or a handful of toasted hazelnuts.
Ingredients
- 250g 70% chocolate and 250g butter to melt
- 4 eggs and 250g golden caster sugar
- 2 heaped tbsp self-raising flour, 2 heaped tbsp cocoa powder, pinch of salt
Method and tips
- Melt chocolate and butter gently. Whisk eggs and sugar until pale and thick, then fold in sifted flour and cocoa to keep the air you whisked in.
- Bake for around 30 minutes at 180C fan. The trick is a wobble in the middle — slightly underbake for that irresistible ooze.
- Rest 15 minutes before slicing for better texture. Serve with ice cream, toasted nuts or popcorn for fun contrast.
4. Banoffee-Style Frozen Tart with Italian Meringue
A showstopping dessert that combines a crisp orange almond base, dulce de leche, frozen vanilla, banana, lime and a hot Italian meringue finish. Portions can be frozen and finished in minutes.
Key pointers
- Make a shortcrust with plain and almond flours, blind bake and layer with dulce de leche and broken vanilla ice cream. Freeze until firm.
- Prepare an Italian meringue by bringing sugar syrup to 120C and pouring slowly into whisked egg whites, then whisk until glossy.
- Top frozen tart with banana slices, lime zest, pile on the meringue and torch/bake briefly at 220C for a dramatic hot exterior and cool centre.
5. Chocolate Marmalade Panettone Bread and Butter Pudding
Panettone gets a decadent second life here. Layers of custard-soaked panettone, bittersweet chocolate and marmalade create a luxurious bread and butter pudding.
Method and tips
- Trim panettone into slices and press into a buttered, sugar-lined tin.
- Make a custard with eggs, sugar, hot cream & milk infused with vanilla, and pour over the bread allowing it to soak briefly.
- Scatter good dark chocolate and spoonfuls of marmalade on top, then bake 25 minutes at 180C until just set. Serve warm or cold with a scoop of ice cream.
6. Christmas Crumble with Mince Pie Topping
A speedy, comforting dessert that uses a jar of cranberry sauce for instant festive fruit flavour. Crumble in crushed mince pies for a playful shortcut.
Ingredients and method
- 1kg–1.5kg apples and pears, 100g cranberry sauce, clementine zest and juice
- Cook fruit gently with a splash of sherry for 10 minutes, top with a classic crumble made from 100g flour, 50g butter and 50g flaked almonds plus crumbled mince pies, then bake 30 minutes at 180C.
7. Festive Tiramisu with Chocolate Ganache and Clementine
A quicker twist on tiramisu using a dark chocolate ganache, ricotta + mascarpone cream, a hint of honey and a splash of sweet wine or sherry. Coffee-soaked sponge fingers layered with chocolate and cream, finished with clementine zest and shavings.
Quick guide
- Make ganache by pouring warm cream over dark chocolate with a pinch of salt.
- Whisk ricotta and mascarpone with honey and vanilla bean paste until silky, then layer with coffee-soaked fingers and ganache.
- Chill for a couple of hours before serving. Top with grated chocolate and clementine zest.
8. Triple Chocolate Yule Log
A festive rolled sponge filled with hazelnut chocolate spread, lightly sweetened whipped cream and covered in a rich chocolate buttercream. Toasted hazelnuts and maraschino cherries add texture and surprises inside.
Build and finishing tips
- Make a delicate sponge by whisking whites and yolks separately, folding in sifted flour and cocoa. Bake 8 minutes at 180C.
- Roll the warm sponge in greaseproof to set its shape, then unroll, spread the homemade chocolate-hazelnut spread, add cream, cherries and roll tightly.
- Frost with chocolate buttercream and texture the surface to resemble bark. Decorate with crushed hazelnuts and a dusting of icing sugar for "snow".
Expert tips for stress-free holiday baking
- Do as much ahead as possible — many puds and tarts freeze or keep in the fridge, then finish on the day.
- Use high-quality chocolate and butter — better ingredients make a noticeable difference, especially for brownies and ganaches.
- Embrace small shortcuts like ready cranberry sauce or crumbled mince pies to add instant festive flavour without extra work.
- Read through each recipe first so timings for steaming, baking and final finishing match your schedule.
- Safety first when flaming — warm the spirit in a pan, light carefully away from anything flammable and pour slowly over the pudding.
"It is scrunch up Sunday" — a cheeky reminder that some recipes are joyful, forgiving and perfect for shared kitchen moments.
Get started
These cooking, easy recipes are designed to be reliable and joyful. Whether planning a dessert menu or choosing one standout pudding, the balance of flavour and technique ensures a memorable finish to any festive meal. Try one, make a couple, and savour the warm compliments that follow.
This article was created from the video 8 Christmas Desserts By Jamie Oliver with the help of AI.
8 Festive Desserts for the Holidays — cooking, easy recipes to delight your table. There are any 8 Festive Desserts for the Holidays — cooking, easy recipes to delight your table in here.
