Christmas is right around the corner. While we love tradition, we think the good old Christmas pudding could do with an update. We asked our readers for a few alternatives to this red-ribboned cliché, and here are our favourites.
Note: next to each reader's recipe is an image of a recipe from TASTE
OUR WINNER: Oubos Dessert by Aaltjie Devy
I’ve made this dessert many times for the festive season and it‘s always hit. It featured in a recipe book I did in 2009 and many friends have made it since. It’s a popular and easy option for this time of year when everyone wants something yummy. Best made a week before needed.
1. Grease an extra-large round bowl with butter.
2. Cut a Swiss roll into 1 cm slices, dipping each piece quickly into 125 ml sweet wine (sherry or port). Pack into bottom of bowl and place in fridge to set.
3. Beat 500 ml cream until stiff. Fold in 50 ml rum and 100 ml castor sugar. Place mixture in fridge.
4. Bat 9 egg whites until stiff. Add 100 ml castor sugar, little by little. Mix until stiff and smooth.
5. Fold cream mixture into egg white mixture and spoon into bowl lined with Swiss roll. Place in freezer to set.
6. To serve: Remove from freezer 10 minutes before serving. Turn out onto serving plate. Place a heated tea towel over bowl until dessert slides out. If not, use a knife between bowl and dessert.
7. Melt 125 g butter and a slab of milk chocolate and pour over dessert.
Candice Freeman’s Christmas Meringue Roulade
Hot puddings don’t seem right for a South African Christmas, so mine is a light pud with a summery twist.
1. Whip up some meringue and spoon into a Swiss roll pan lined with greaseproof paper. Bake and allow to cool and dry.
2. Mix up some sweet custard until consistency is thick, not runny. Add a splash of brandy for a festive feel. Allow to set in fridge.
3. Spread a generous layer of custard over the meringue and top with quartered strawberries and kiwi slices. Garnish with pomegranate rubies, toasted flaked almonds and a dusting of icing sugar.
4. Carefully roll up the meringue to a resemble a Swiss roll. The meringue will roll loosely – don’t stress it it cracks a little. This adds to the authenticity!
5. Serve on a rectangle plate, dust with icing sugar to resemble snow and top with a sprinkle of pomegranates, almonds and a sprig of mint.
Elsie's Special Fruit Cocktail Pudding by Marilyn Bristow
This is a recipe my late Aunt Elsie gave me in the late 1980s. I have made it often and would like to share it with you because it’s easy and delicious
1. Sift a cup of flour, ¼ t salt, 1 tsp bicarbonate of soda and ¾ cup sugar in a bowl.
2. Mix in 1 medium tin of fruit cocktail and syrup, 1 – 2 t vanilla extract and 1 egg.
3. Pour into a greased pie dish and sprinkle generously with brown sugar and decorate with an optional handful of nuts.
4. Bake at 170 – 180 °C for approx. 40 minutes. Serve with dollop of custard or cream.
Loraine Kopman - Abel’s Microwave Miracle Pudding
This is the microwave answer to Christmas pudding and not too bad on the pocket, either. I’ve used this recipe for about thirty years, or ever since microwaves came into being. Easily serves 10.
1. Combine 125 g butter, 200 g soft brown sugar, 500 g mixed cake fruit and 100 ml strong black tea in a large microwavable bowl. Cover with a plate and microwave on high for 5 minutes.
2. When cool, add 100 ml brandy, 2 large organic eggs, 260 g whole glacé cherries and 200 g roughly-chopped almonds/pecans.
3. Mix well and add 240g cake flour, 15 ml mixed ground spices (nutmeg, cinnamon and cloves work best), 5 ml bicarbonate of soda, 5 ml baking powder and 5 ml salt, all sifted together.
4. Once mixed, add a sprinkling of orange zest.
5. Spoon into a paper-lined-and-collared, well-greased 22 cm straight-sided dish, cover lightly with vented microwave plastic (do not tie down, but place loosely on top) and microwave on medium for 20 minutes.
6. Remove plastic and allow to cool slightly. Top with 5 ml splash of sherry. When completely cool, turn out and decorate with a handful of nuts, raisins, cranberries and peel strips.
Heleen Meyer’s Frozen Granadilla Cheesecake
This one has everyone coming back for more after the first mouthful. It can be made in bulk, in different shapes and sizes and a variety of flavours. All of this can be done with only seven ingredients – not too shabby! Make it a week or two before you need it and there’ll be one less thing on your Christmas to-do list. In the unlikely event that you have left-over dessert, you freeze it for later. Serves 10.
To make the crust: Blend 200 g Lemon Creams into fine crumbs. Mix in with 100 – 125 g butter and set aside.
To make the filling: Combine 2 tins condensed milk and 250 ml lemon juice in a large bowl until thick. Beat in 200 g smooth cottage cheese and 250 ml cream. Add two 115 g tins of granadilla pulp to the mixture.
1. Line the bottom and sides of a 24-cm cake tin with cling wrap so that there is enough excess to cover the top of the cheesecake. Alternatively, line 10 –12 individual cups or small containers in the same way.
2. Pour the filling mixture into the lined container. Spoon biscuit crumbs on top, spread evenly and press down lightly.
3. Fold the excess cling wrap over the cheesecake and cover with another layer. Freeze overnight.
4. Just before serving, turn out set mixture onto a plate and remove cling wrap.
5. Serve on a chilled plate to prevent melting and pair with a fruit bubbly.
Festive Indian Ice Cream Pudding by Michele Padayachee
Great for a hot Christmas day.
1. Layer slices of strawberry Swiss roll or trifle sponge on the bottom of a baking dish.
2. Combine 1 tin condensed milk, 250 ml fresh cream, 3 cups powdered milk, 1 tin evaporated milk and 2.5 ml elachi powder (cardamom) until smooth. Pour over sponge and place in freezer to set.
3. For a festive touch, 1 cup of raisins and cherries or fruit cake mix can be added to the mixture.
Alternative method: Place mixed ingredients into a jelly mould, place sponge on top and turn out once set.
Carrol Roberts-Harrison’s Cherry-Chocolate Trifle
Serve and wait for the ‘umms and aahs’!
1.Place a layer of slice Swiss roll (chocolate or jam-flavour) into a glass bowl.
2. Moisten with hot red jelly liquid.
3. Add a splash of sherry (half a cup).
4. Add a layer of maraschino cherries (approx. 1 cup)
5. Pour over a layer of home-made, cocoa-rich custard and a sprinkling of grated dark chocolate.
6. Repeat the above steps until bowl is filled. Top with a carton of whipped cream, chopped cherry and lime jelly (set) and grated chocolate.
Hilary Dennis’ Mince Pie and Brandy Ice Cream with Toasted Pecans
I usually have to make another couple of litres every day or so over the Christmas period. It is such a fun thing to play with and the kids make it too – just a non-alcoholic version!
1. Crumble a box of Woolworths mince pies and combine with 2 litres of quality vanilla ice cream.
2. Add a dash of your favourite liqueur – brandy, whiskey, port or sweet sherry are all good options.
3. If you’re feeling extravagant, chop up some toasted pecans or add a bottle of drained maraschino to garnish.
Theressa Snell’s Boudoir Delight
1. Break each Boudoir biscuit into 3 pieces (one packet should suffice) and place in a large dessert bowl.
2. Pour 1 punnet of Woolworths custard over the biscuits. Sprinkle with 1 T almonds and leave to soak for 1 hour.
3. Combine 1 tin condensed milk, 1 tin crushed pineapple and 1 tin pineapple pieces (both drained), 250 ml regular cream and 125 ml lemon juice.
4. Pour over custard mixture and scatter with another 1 T almonds.
5. Leave to stand for 30 minutes.
6. Beat 250 ml double cream. Pour over dessert and decorate with remaining almonds.
MORE CHRISTMAS RECIPES: