
Christmas Desserts
Christmas Puddings have been a family favourite for generations but according to a 2018 Survey, the sale of the Traditional Christmas Pudding is steadily declining 1% per year due to millennials preferring alternatives such as panettone.
With this in mind, serving an alternative Christmas dessert alongside your traditional pud will be sure to be please everyone! See below our 5 favourite alternative Christmas dessert recipes which we hope you’ll have a go at making over the Christmas season.
For more Christmas dessert recipes, see our Pinterest board or purchase a Christmas Pudding from our website.

Baileys Tiramisu Chocolate Trifle
Time: 45 mins + chilling
Serves 12
Suitable for Vegetarians
Check out this stunning trifle recipe with boozy Baileys, chocolate swiss roll and lightly whipped cream with espresso. Make this indulgent dessert for an impressive centrepiece at your Christmas Day feast.
Source: Olive
Ingredients
- 400ml whole milk
- 40g cornflour
- 200g caster sugar
- 1 tsp vanilla bean paste
- 3 large eggs
- 25g crushed amaretti
For the chocolate custard
- 100g dark chocolate, 50g chopped & 50g shaved to serve
- Pinch of sea salt
For the Baileys custard
- 75g mascarpone
- 50ml Baileys
Sponge
- 1 large swiss roll
- 100ml strong coffee, hot
- 2-4 tbsp amaretto
Espresso whipped cream
- 2 tbsp light brown sugar
- 2 tsp instant espresso powder
- 450ml double cream
Method
To make the custard, put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the cornflour, caster sugar, vanilla and eggs into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened. Divide the custard equally between 2 bowls. To one, add the 50g chopped dark chocolate and sea salt, whisking until the chocolate has melted. To the second, add the mascarpone and Baileys, whisking until evenly combined. Press a sheet of clingfilm onto the surface of the custards to stop skins forming and chill for a few hours.
When ready to assemble, slice the swiss roll into 2cm-thick slices. Mix the hot coffee and the amaretto. Quickly dip one side of the slices of swiss roll into the coffee mixture and use to line the sides of a trifle bowl. Take the remaining slices and break into pieces, filling the bottom of the bowl. Drizzle over the remaining coffee mixture. Spread the Baileys custard over the base, followed by a layer of crushed amaretti biscuits and then the chocolate custard. Chill for a few hours or overnight.
When ready to serve, put the brown sugar and espresso powder into a small bowl and pour over 2 tbsp boiling water, mixing to combine. Pour this coffee mixture into the double cream and whisk until it just holds soft peaks. Dollop the cream onto the trifle and top with the shaved chocolate.
Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.

Biscoff Cheesecake
Time: 2 hrs + chilling
Serves 16
Suitable for vegetarians
Check out our indulgent cheesecake recipe with crunchy Biscoff biscuits, creamy biscuit spread, and lightly whipped cream.
Ingredients
Biscoff base
- 250g biscoff biscuits
- 85g unsalted butter
Cheesecake filling
- 840g full-fat cream cheese, room temperature
- 150ml sour cream, room temperature
- 300g caster sugar
- 3 tbsp cornflour
- 3 large eggs, room temperature
- 1 tsp vanilla bean paste
- 1 lemon, zested
Topping
- 3 heaped tbsp biscoff biscuit spread
- 400ml double cream
- 1 tsp vanilla bean paste
- 50ml sour cream
Method
Heat the oven to 200C/fan 180C/gas 6. Lightly butter and line the base and sides of a 23cm springform cake tin with baking paper.
To make the base, put the biscuits (keeping aside 2 for decoration) into either a food processor, and whizz, or into a ziplock bag and use a rolling pin to crush the biscuits into fine crumbs. Tip the crumbs into a bowl and then pour in the butter, stirring together to evenly mix. Put this mixture into the cake tin and use the base of a glass to compact the crumbs firmly into an even layer, also pressing it slightly up the sides of the tin. Bake for 10-15 minutes or until lightly browned. Put aside to cool.
To make the cheesecake filling, put all of the ingredients into a large bowl and use electric beaters to mix until smooth. Pour the mixture into the tin and gently level out. Wrap a wide sheet of foil around the base and sides of the tin and put into the oven, sitting it inside a roasting tray. Pour boiling water into the tray so that it comes about halfway up the sides.
Bake for 15 minutes then reduce the temperature to 140C/fan 120C/gas 1 and bake for 1 hour 15 minutes-1 hour 20 minutes or until set around the sides of the cake but with a gentle wobble in the middle. Turn the oven off but leave the cheesecake inside for 2 hours to cool down slowly, then remove and cool fully at room temperature. Once cooled, put into the fridge overnight to chill and set completely.
When ready to serve, spoon the biscuit spread evenly over the top of the chilled cheesecake.
To finish, put the double cream and vanilla in a large bowl and whisk to soft peaks. Add the soured cream and fold to combine. Dollop the cream onto the cheesecake and top with the reserved biscuits, crumbled into small pieces.

Sticky Toffee Christmas Pudding
Time: 1 hr 30 mins
Serves 6
Twist on a classic!
These little chocolate goodies are great for any chocolate fan and they are so simple to make!
Source: Olive
Ingredients
- 85g golden syrup
- 100g butter, room temperature
- 175g dark muscovado sugar
- 75g ground almonds
- 3 tsp ground ginger
- 1 tsp bicarbonate of soda
- 2 eggs
- 150ml milk
- 4 balls preserved ginger, chopped
- 75g pecan halves
For the sticky sauce
- 150g light muscovado sugar
- 2 tsp black treacle
- 100g butter
- 200g creme fraiche
Method
Heat oven to 180C/fan 160C/gas 4. Put 2 tbsp of the syrup in the bottom of a 1.5 litre pudding basin. Beat the butter and sugar together, add the flour, ground almonds, ginger, bicarb and egg plus the milk and remaining golden syrup. Beat until the mixture is smooth. Stir in the chopped ginger. Arrange the pecan halves in the bottom of the basin, using the syrup to keep them in place. Spoon the mix into the basin, then bake for 1 hour 20 minutes until risen and dark golden and a skewer comes out clean. Don’t open the oven door while the pudding is cooking: it is quite light and may sink in the middle if you do.
To make the sauce put the sugar, treacle and butter in a pan and melt everything together. Stir in the crème fraîche.
Run a knife around the edge of the basin, turn out the pudding and serve with the sauce.

Mint Chocolate Mousse Pots
Time: 45 mins + setting
Serves 6
Suitable for Vegetarians
Want to serve individual desserts to your guests this Christmas? Try our creamy chocolate and peppermint pots for an impressive way to finish your dinner party.
Source: Olive
Ingredients
White chocolate mint layers
- 100g white chocolate, finely chopped
- 100ml double cream
- 3/4 tsp peppermint extract
- Few drops of green foods colour (colouring gel are the best!)
Chocolate mousse layers
- 100g dark chocolate, chopped
- 3 tbsp whole milk
- 2 large eggs, white and yolk separated
- 60g caster sugar
- 200ml double cream
Method
Make the mint layers by putting the white chocolate in a bowl and the cream into a small pan. Over a medium heat bring the cream to a simmer then pour over the chocolate, along with the peppermint extract and the green colouring. Mix until smooth, then put aside for 30 minutes or until cooled slightly.
Put the dark chocolate in a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until melted. Remove the bowl from the heat and stir in the milk. Put aside to cool slightly.
Whisk the egg whites until foamy then slowly pour in the sugar while continuing to whisk until the mixture holds soft peaks. In a separate bowl, whisk the cream until soft peaks.
Mix the egg yolks into the cooled dark chocolate mixture then fold in the double cream followed by the egg whites.
To assemble, pour a little of the mint layer into the bottom of 6 small glasses (about 200ml) and swirl so it levels out. Put the glasses in the freezer for 10 minutes or until the layer is set. Top with 2 tbsp of the mousse mixture and carefully spread into an even layer. Freeze for 10 minutes as before.
Repeat this layering process until all the mousse is used. Refrigerate the finished desserts for a few hours or overnight until ready to serve. You can serve them as they are or with a little dollop of whipped cream if you like.

Salted Caramel Chocolate Fondants
Time: 45 mins
Serves 4
Suitable for Vegetarians
Our most indulgent, most beautiful chocolate fondant yet… just look at it ooze! You can buy the salted caramel sauce for a quick fix.
Source: Olive
Ingredients
- 100g unsalted butter, plus extra for greasing
- Cocoa powder for dusting
- 150g dark chocolate, chopped
- 1/2 tsp vanilla extract
- 2 large eggs
- 2 large egg yolks
- 35g plain flour
- 4 heaped tsp salted caramel sauce
Method
- Heat the oven to 180C/160C fan/gas mark 4. Brush 4 mini metal pudding moulds thickly with soft butter and dust well with cocoa, so that all the butter is covered.
- Put the 100g butter and the chocolate in a heatproof bowl, and melt together in 30-second bursts in the microwave, stirring in between each burst. Or set over a pan of hot water and melt gently, stirring occasionally. Set aside while you make the sponge.
- Whisk together the whole eggs, egg yolks and sugar until the mixture is fluffy, doubled in size and pale in colour. When you lift the whisk from the mixture it should leave a ribbon trail on top of the surface. This will take about 5 minutes. Whisk in the melted chocolate and butter, then sift over the bowl and fold in well.
- Spoon the mixture into the moulds to about 1.5cm full. Dot a tsp of the caramel sauce in the centre, then cover carefully with more sponge mixture until the moulds are filled to about 1cm below the rim. Put on a baking tray and bake for 10-12 mins, the mixture should rise just above the edge of the moulds. Turn out onto serving plates, dust with more cocoa and serve straight away.