How To Make Traditional Christmas Desserts

The festive season provides the perfect opportunity for everyone to not only indulge in a delicious Christmas lunch, but to also enjoy some of the more decadent traditional Christmas desserts without feeling guilty about the extra calories.

Every country enjoys their own versions of traditional Christmas desserts, however, irrespective of where the dish originates from, lashings of fresh whipped cream, alcohol and chocolate usually feature in recipes.Though, if you fancy taking a break from the standard mince pies and Christmas pudding, then there are some other equally as delicious alternatives.

Yule Log

The yule log features in many traditional Christmas desserts throughout the world. In Quebec, Canada, for example, a yule log is known as Buche's de noel.

Chocolate cream filling.
4oz butter, softened.
8oz icing sugar.
3oz dark chocolate.
1tbs boiling water.

Sponge roll.
4 eggs.
4 oz sugar.
4oz self raising flour, sifted
1oz Cocoa.

In a large bowl, mix the softened butter and the icing sugar, beat until creamy consistency is reached. Add boiling water and stir well. Pour in the melted chocolate and beat until all the ingredients are combined.
Cover the dish with cling film and retain until later. Line an oblong Tin with greased paper. Beat the eggs and sugar until light and then fold in the flour and cocoa using a metal spoon. Pour the mixture into the tin and bake for 20 minutes in a preheated oven at 350°F.
Before removing from the oven, ensure that the sponge roll is well risen and springy to touch. After cooling, tip the roll onto greased paper and using approximately a third of the cream, spread evenly across the surface. Roll the sponge from the longest side until the log shape has been achieved. Spread the remainder of the chocolate cream over the top and sides.

Easy Sherry Trifle

One of the most well known traditional Christmas desserts is, of course, sherry triffle, which is both easy to make and delicious to eat.

10oz sponge cake, sliced.
300g frozen strawberries, whole.
7tbsp sweet sherry.
2 cups ready made thick custard.
2 cups whipping cream, whipped.

Line the bottom of a dish with sponge slices. Arrange approximately 2/3 of the strawberries on top, press down with a spoon, to moisten sponge. Drizzle with Sherry. Spoon over an ample layer of custard, and then spoon over the whipped cream. Decorate with remaining strawberries.