indulgent desserts

Seasonal-inspired puds for a sweet treat

starburst White mint chocolate ice cream Wreath

Takes 35 mins + freezing serves 16

600ml double cream 100ml Bacardi 1⁄2tsp mint extract

397g condensed milk 100g amaretti 200g After Eight mints, chopped 225g jar cocktail cherries, drained TO DECORATE 400g white chocolate, cubed

8 white chocolate balls Giant white chocolate stars 2tbsp mini white chocolate star sprinkles

Edible silver star sprinkles

1 Whip the cream until softly peaking. Stir in the Bacardi, mint extract and condensed milk. 2 Crumble in the amaretti and stir in the mints and cherries. Spoon into a bundt mould and freeze. 3 Melt the white chocolate in a bowl over a pan of simmering water. Upturn the frozen wreath onto the base of a tart tin. Drizzle over half the melted chocolate. Stick on the white chocolate balls, giant stars and mini stars. Freeze until needed. 4 Spread the remaining melted chocolate on to the back of a tray. Chill until just set. Drag a large knife over the top to create curls. 5 To serve, top with silver stars and chocolate curls and a sparkler.

christmas Bombe pudding

Takes 40 mins + freezing overnight serves 16

1 pandoro Italian sponge cake 100ml Southern Comfort 600ml double cream

2tsp caramel flavouring 50g golden caster sugar 1tsp vanilla bean paste

100g salted caramel chocolate 100g unsalted pistachios, chopped 100g stem ginger, chopped 300g raspberries

200g dark chocolate, chopped 100ml double cream Edible silver star sprinkles 75g white chocolate, chopped Holly leaves and caramels

1 Line two 15cm hemisphere cake tins with cling film. Cut the pandoro cake in half across the centre and scoop out the soft centre. Press the cake into each pan. Drizzle over the Southern Comfort. 2 Whip together the cream, caramel flavouring, sugar and vanilla paste. Lightly fold in the caramel chocolate, pistachios, ginger and raspberries. Spoon half the mixture into each of the cake-lined pans. Join together to make a bombe. Wrap tightly with cling film and freeze overnight. 3 Remove the tins and the cling film. Cut a thin slice off the base to stop it rolling and place on a serving plate. To decorate, heat the dark chocolate and cream gently in a pan until smooth. Cool. Spread over the pudding to cover. Scatter with star sprinkles, then cool completely. Melt white chocolate in a bowl over a pan of simmering water and spoon over the top. Chill before serving. Decorate with holly and caramels.

raspberry & cranberry eggnog trifle

Takes 40 mins + chilling serves 16

300g cranberries 100g caster sugar 200g ladyfingers, broken into chunks 300g raspberries

135g raspberry jelly, cubed 2tbsp sloe gin 250ml cranberry with raspberry juice 600ml double cream 1tsp vanilla extract 1⁄4tsp freshly grated nutmeg 3tbsp sherry trifle cream liqueur 500g vanilla custard 75g ratafia biscuits

1 Put cranberries in a pan with the sugar. Simmer for 5 mins. Keep aside a few for decoration. Place the ladyfingers in a glass bowl. Reserve a few raspberries for decoration and scatter the rest over the biscuits with the cranberries. 2 Dissolve the jelly in 250ml boiling water. Stir in the sloe gin and juice drink. Pour the jelly over the fruit and biscuits in the bowl. Chill until set. 3 Using an electric mixer, whisk together the cream, vanilla, nutmeg and liqueur until thick enough to form soft peaks. Stir in the custard. Spoon half the eggnog mixture over the jelly, add the ratafia biscuits over the top, then cover with large spoonfuls of remaining eggnog. Top with cranberries and raspberries.

chocolate Berry cheesecake

Takes 35 mins + chilling serves 16

200g shortbread biscuits 100g butter, melted 100g white chocolate, chopped 100g dark chocolate

100ml double cream 2 x 280g packs full-fat soft cheese 2tsp vanilla extract 250g jar cranberry jelly

200ml blackberry and strawberry smoothie 2tsp powdered gelatine

Icing sugar, to dust

1 Grease and line a 30 x 15cm rectangular loose-based cake tin. Whizz the biscuits in a food processor into crumbs. Pour in the butter, combine, and press into the tin. 2 Place the chocolate into separate bowls. Heat the cream in a pan until just coming to the boil. Pour half over each bowl of chocolate and stir until completely melted. 3 Whisk the soft cheese and vanilla extract together. Divide between the chocolates and whisk to blend. Warm the jelly in a pan until melted. Pour the dark chocolate mixture over the biscuit base, chill, then spoon over the cranberry jelly, chill again, then top with the white chocolate mixture. Chill. 4 Pour the smoothie mixture into a pan. Sprinkle over the gelatine and then soak for 5 mins. Warm the smoothie, stirring, until the gelatine has dissolved. Cool until it is just starting to thicken, then pour over the cheesecake. Leave to set. Dust stars on the top with icing sugar and a stencil.

Baileys coffee ice cream cups

Takes 10 mins serves 6 12tbsp Irish Cream liqueur 500ml Baileys ice cream 300ml freshly made espresso coffee 150ml double cream Chocolate stars to decorate

1 Divide the Irish Cream liqueur among six heatproof glasses. Top with scoops of ice cream and pour over the hot espresso coffee. Drizzle a little double cream on top of each glass. Serve straight away with a chocolate star on top. 2 Alternatively why not try using a different liqueur such as Tia Maria, brandy or whisky.

White forest gateau

Takes 1 hr + cooling serves 16 450g red velvet cake mix 65ml veg oil 3 eggs 500g mascarpone 2tbsp Kirsch 284g black cherry jam 425g jar of pitted black cherries, chopped FOR THE FROSTING 3 large egg whites 250g caster sugar Chocolate shapes to decorate

1 Preheat the oven to 180°C/gas 4. Grease and line five 15cm round cake tins. Make the sponge to pack instructions with oil, water and eggs. Pour into tins. Bake for 20 mins. 2 Cool the cakes. Mix the mascarpone and Kirsch. Sandwich the cakes together with jam, cherries and the mascarpone. 3 For the frosting, stir the egg whites and sugar in a bowl over a pan of simmering water until the sugar has dissolved. Remove from the heat and whisk until thick. Spread over the cake. Top with chocolate.