Breadcrumbs ![9 Delicious Alternatives To Christmas Pudding](https://media.sheerluxe.com/zt9JiCHn9bqf85bgA_9SEKvC4fQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Ffestive-puddings-thumb.jpg) [Desserts](/life/food/recipes/desserts) / 23 December 2022 # 9 Delicious Alternatives To Christmas Pudding Traditional as it may be, Christmas pudding isn’t for everyone. If you’re looking to switch things up this year, we’ve rounded up nine of the best alternatives – from rum-spiked ice cream to a decadent chocolate orange fridge cake and showstopping trifles… ByTor West / [ Save To My Favourites ](/user/login?destination=/markdownify/node/34823) ![](https://media.sheerluxe.com/t35y4az9hRx4OUFgavU37jLL6bM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2F20220831californian-walnutswalnut-and-mulled-wine-celebration-trifle61097.jpg) ## Walnut & Mulled Wine Celebration Trifle Serves 8 Total Time 30 Minutes Ingredients 135g pack of raspberry jelly 300ml of mulled wine 100g of Madeira cake, slices 50g of custard powder 150g of caster sugar ¼ tsp of grated nutmeg 600ml of milk 100g of walnuts 300ml of whipping cream Method Step 1 Cut the jelly into cubes and place in a large jug. Heat the mulled wine to just below boiling and pour over the jelly, stirring to dissolve. Top up with water to make 500ml. Step 2 Place the cake slices in the base of a 1.2 litre trifle dish and pour over the jelly; chill until set. Step 3 Place the custard powder, 50g sugar and nutmeg in a saucepan and blend in the milk, bring to the boil, stirring continuously until thickened. Chop half the walnuts and add to the custard. Transfer to a bowl, cover the surface with clingfilm and allow to cool. Step 4 Place 50g sugar in a small saucepan with 50ml water, bring to the boil and add the remaining walnuts – cook for two minutes. Place the remaining sugar on a plate. Using 2 forks remove the walnuts from the syrup and toss in the sugar, allow to cool. Step 5 When the jelly is set, spread over the custard. Whisk the cream to soft peaks and spoon over the custard. Step 6 Sprinkle over the sugared walnuts and sprinkles to serve. Visit[CaliforniaWalnuts.co.uk](https://www.californiawalnuts.co.uk/) ![](https://media.sheerluxe.com/mSJ8SgJN_FxhNBMBernEhmLYOTk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fnutcracker-cake.jpg) ## Nutcracker Cake Serves 8-10 Total Time 45 Minutes Ingredients 6 eggs 50ml of cider brandy or Frangelico 100g of caster sugar 100g of soft light brown sugar 1 tsp of vanilla extract 300g of dark chocolate 100g of butter 250g of whole hazelnuts (blitzed) 250g of walnut pieces (blitzed) 100g of ground almonds 10g of cinnamon 50g of candied orange peel (finely chopped) ½ tsp of salt 15g of icing sugar Method Step 1 Crack the eggs into a bowl and beat until frothy, then add both sugars bit by bit, along with the vanilla and booze. Step 2 Melt the chocolate and butter together and add to the egg mixture. It will emulsify into a glossy mixture. Step 3 Blitz the hazelnuts and walnuts in a blender and add to a bowl with the ground almonds, cinnamon, orange peel and salt. Step 4 Transfer the egg and chocolate mixture to a mixing bowl and stir through nuts. Step 5 Pour into a lined tray and bake for 30 minutes at 150°C. Leave to cool and transfer out of the tray. Dust with icing sugar before serving. Visit [ ExplodingBakery.com](https://explodingbakery.com/) ![](https://media.sheerluxe.com/U3aLzVDkHGLvUzv7TcbdD3UtcME=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fflourless-mince-pies.jpg) ## Flourless Mince Pie Brownies Serves 8-10 Total Time 40 Minutes Ingredients Wet 125ml of almond milk 100g of vegan dark chocolate 3 tbsp of almond butter 2 tsp of vanilla extract 1 tsp of almond extract Dry 50g of coconut sugar 100g of ground almonds 40g of raw cacao powder 1 tsp of baking powder ½ tsp of bicarbonate of soda 1 tsp of allspice 150g of mincemeat 4 tbsp of dark chocolate chips Method Step 1 Heat the oven to 180°C and line the base and sides of a medium baking tray with baking paper. Step 2 Add the wet ingredients to a saucepan and gently heat to combine. Stir gently with a whisk to combine. Step 3 Add the dry ingredients to a large bowl and mix well. Step 4 Transfer wet mix into the dry and fold to combine. Add the mincemeat and chocolate chips. Spoon everything into the baking tray and press into the sides. Step 5 Sprinkle additional chocolate chips over the top. Step 6 Bake for 25 minutes, then remove from the oven and allow to cool for at least an hour to cool and set. Visit [RebelRecipes.com](https://www.rebelrecipes.com/) ![](https://media.sheerluxe.com/lEpsEgz8uWG_RiyW0403x1gIPnY=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fhazelnut.jpg) ## Hazelnut & Sourdough Breadcrumb Frangipane Mince Pies Serves 12 Total Time 1 Hour 30 Minutes Ingredients 200g of plain flour 100g of unsalted butter (cubed) 50g of caster sugar 1 egg yolk 1 ½ tbsp of cold water 1 jar of mincemeat 1 x 12-hole cupcake tin For the frangipane: 200g of unsalted butter 200g of soft light brown sugar 3 eggs 100g of ground hazelnuts 100g of sourdough breadcrumbs 45g of plain flour Zest of one orange Method Step 1 To make the pastry, rub the butter into the flour using your fingertips and working quickly so it doesn’t melt. Step 2 Add in the sugar and egg yolk and mix until it comes together and forms a ball. Step 3 Wrap in clingfilm and refrigerate for at least 30 minutes. Step 4 To make the frangipane, cream together the butter and sugar until light and fluffy. Gradually add the eggs one at a time, allowing them to be fully mixed before adding the next one. Step 5 Fold through the remaining dry ingredients and orange zest. Step 6 To assemble your mince pies, preheat the oven to 180°C. Roll out your pastry until it is as thick as a 50p piece. For ease, roll between two sheets of greaseproof paper. Step 7 Cut circles and use to line your tin, pushing the pastry into the corners. Place two teaspoons of mincemeat into each case and top with frangipane mix. Step 8 Rest for half an hour before baking for 20-25 minutes until light browned and puffy. Dust with icing sugar. Visit [TwelveTriangles.co.uk](https://twelvetriangles.co.uk/) ![](https://media.sheerluxe.com/Xy5l0iqXQEvoPWaLpD5-pa6im3U=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fpanna-cotta.jpg) ## Panna Cotta with Mulled Berry Compote Serves 6 Total Time 20 Minutes Plus Overnight Cooling Ingredients For the panna cotta: 1 x 350g tub of Bio&Me vanilla yoghurt (or any live yoghurt) 200ml of oat milk Half a vanilla pod (optional) ¾ tsp of agar flakes 2 tbsp of sweetener of your choice – e.g. caster sugar, honey, maple syrup For the compote: 400g of frozen mixed berries 1 cinnamon stick 2 star anise 4 cloves 1 tsp of ground cinnamon 2 pieces of peel from an orange (plus juice) 4 soft Medjool dates, roughly chopped 1 tsp of vanilla extract Method Step 1 Pour the yoghurt in a large bowl and set aside. Step 2 In a small pan add the milk and seeds from ½ a vanilla pod. Sprinkle with the agar flakes. Bring to the boil and simmer for about 1 minute, stirring continuously. Step 3 Remove from the heat and slowly pour into the yoghurt, whisking continuously until combined. Step 4 Pour the mixture into 6 small moulds, teacups or glasses and place in the fridge to set overnight. Step 5 To make the compote add all the ingredients to a pan and heat gently, stirring occasionally. Cook until bubbling and all the fruit is soft and syrupy. Cover the pan and set aside to cool and let the flavours infuse. Step 6 Serve the panna cotta with a few spoons of compote. Visit [BioAndMe.co.uk](https://bioandme.co.uk/) ![](https://media.sheerluxe.com/NIwGJFkf2s3OmPdODFlgOoaQ5cc=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fpear-pasnip.jpg) ## Pear, Parsnip & Ginger Pudding Serves 6 Total Time 1 Hour 30 Minutes Ingredients 150g of grated parsnips 250ml of water 100g of chopped dates 1 tsp of bicarbonate of soda 1 tsp of ground ginger 2 tbsp of finely chopped preserved ginger 80g of soft butter, plus extra for greasing 180g of caster sugar 2 eggs 2 pears 200g of self-raising flour Method Step 1 Turn your oven to 180°C. Grease a 20cm square baking tin with a little butter. Step 2 Place the parsnip into a saucepan, along with 250ml of cold water. Bring it up to a gentle simmer. Remove from the heat and add the dates, bicarbonate of soda, and ginger. Leave to steep for 15 minutes. Step 3 Put the butter and sugar into a mixing bowl and beat or whisk them together until light, pale and fluffy; this may take 3-4 minutes. Beat in the eggs, one at a time, until well incorporated. Step 4 Cut each pear into 8 even wedges. Step 5 Tip the parsnip mixture into a blender or food processor and blitz it to a purée; it doesn’t matter if it is still warm. Transfer it to the bowl with the sugar and egg mixture. Mix everything together. Now sift in the flour and gently fold everything together. Take care to not overmix it; stop as soon as you stop seeing any dry parts. Step 6 Scrape the mix to the baking tin and level it with the back of a spoon. Arrange the pears on top as evenly as you can. Transfer to the oven and bake for 30 minutes, or until a skewer or knife tip comes out with only a few crumbs attached. Serve warm. Visit[Riverford.co.uk](https://www.riverford.co.uk/) ![](https://media.sheerluxe.com/_q8Dkk7gjwkYVdaxTyJbgw1ceEw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fseggiano-panettone-bread-and-butter-pudding-1.jpg) ## Panettone Bread & Butter Pudding Serves 4-6 Total Time 50 Minutes Ingredients 300g of Seggiano Classic Panettone 100g & 1 tbsp of Seggiano Sicilian Mandarin Conserve 100g of caster sugar 2 eggs 200ml of full fat milk 100ml of double cream ½ tsp of cinnamon 1 tbsp of demerara sugar Method Step 1 Slice the panettone into 1.5cm slices and spread each piece with mandarin conserve, reserving 1 tbsp of the conserve. Cut each slice into triangles then layer into a baking dish (around 25cm). Step 2 Heat the milk and cream together in a small saucepan over a low heat, being careful not to let it boil. Step 3 Use an electric whisk to whisk the sugar and eggs together until light and pale. Slowly pour the warmed cream mixture into the mixer, whisking constantly until smooth then strain the custard into a jug. Step 4 Pour the custard over the panettone and leave to stand whilst the oven heats up. Sprinkle over the cinnamon and demerara sugar and dot over the remaining mandarin conserve. Bake for 30-35 minutes or until the custard has set and the top has browned. Visit[Seggiano.com](https://seggiano.com/) ![](https://media.sheerluxe.com/npzyLfJc6ty3dmMfGOKRVurIaVg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fgroovy-food-company-chocolate-clementine-fridge-cake.jpg) ## Chocolate & Clementine Fridge Cake Serves 18 Total Time 49 Minutes Ingredients 2 clementines 175g equal mix of sultanas, dried cranberries and dried mango, roughly chopped 100g of coconut oil 100g of agave nectar 200g of dark 70% chocolate, roughly chopped 50g of cocoa powder 100g of digestive biscuits, roughly broken into 2cm pieces 75g of pistachios, roughly chopped Method Step 1 Line a 20cm square baking tin or dish with baking parchment. Step 2 Finely grate the zest of one clementine and set aside, then squeeze the juice into a bowl. Tip 150g of the dried fruit into the bowl with the juice, mix well and leave to soak for 30 mins. Step 3 Bring a small pan of water to the boil. Put the coconut oil, agave, chocolate, and a good pinch salt in a heatproof bowl and set over the simmering water, (making sure the bottom of the bowl doesn't touch the water). Stir well until everything is melted and combined. Step 4 Remove from the heat and sift over the cocoa powder. Mix thoroughly, then stir through the fruit and its soaking liquid, the biscuits, reserved zest of one clementine, and half the pistachios. Once everything is combined tip into the tin and level. Scatter over the remaining pistachios, 25g dried fruit and grate over the zest of the second clementine. Step 5 Chill for 2-3hrs, or until set, then cut into bars. Visit[GroovyFood.co.uk](https://www.groovyfood.co.uk/) ![](https://media.sheerluxe.com/rnXt8r91Ep9UCeZvuRe4k4vWP00=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F12%2Fice-cream-christnas-pud.jpg) ## Christmas Pudding Ice Cream Serves 2-8 (depending on quantities) Total Time 8 Minutes Freezing Time Ingredients Leftover Christmas pudding 2 tbsp of butter Zest of one orange Rum Vanilla ice cream Method Step 1 Roughly chop leftover Christmas pudding and fry in butter until golden brown and slightly crispy. Leave to cool. Step 2 Add orange zest and fold the mixture through shop-bought vanilla ice cream. Step 3 If serving grown-ups, add a spot of rum. Step 4 Refreeze for a few hours before serving. 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