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For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
Light and full of Christmas flavour, this steamed panettone pudding will go down a treat after the turkey on Christmas Day! Serve it with an alcoholic citrus sauce for a festive finale to remember...
Essentially these are plain biscuits, given the star treatment with icing, silver balls and anything else you care to add! Hang them on the tree or wrap them in Cellophane to give as gifts (a great way to keep children busy too!)
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
There are times when, for speed, bought fresh custard is fine, but when you're cooking a leisurely Sunday lunch make sure you make the real deal to go with your pies and crumbles - it's dead easy once you know how!
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
With just three ingredients it's possible to make this classic accompaniment to mince pies, Christmas pudding and other festive finales. But it would also partner pies, crumbles and tarts all year round.
Using fresh raspberries for this luscious trifle makes it even more of a treat, with trifle sponges, raspberry jam and custard adding the other dimensions. You could even use a ready-made custard if short of time.
Who doesn't love custard, especially when it's this creamy, with flecks of real vanilla seed - just the job with any wintry dessert such as a crumble, apple pie or steamed treacle pud.
This lovely traditional Christmas pudding is a good bet for those who don't like the richness of a traditional plum pudding, yet still want the elements of it - steaming, apples, raisins - in their Christmas Day dessert.
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