With only 19 sleeps to go until Santa comes shooting down the chimney, everyone’s now fully getting into the festive spirit; more and more gifts are getting ticked off wish-lists, many of us have already had our first mince pie of the festive season, and we’re all finding ourselves singing along to the Christmas classics being played on our favourite radios stations in the morning.

But, it’s normally around this time when we also have to turn our thoughts to buying something else other than the presents; the food. Yes, that’s right, it’s time to grab the best turkey, all the trimmings, and hunt out all of the supermarkets for the best Christmas trifle. After all, it’s not always the turkey that’s the star of the feast on Christmas Day – because, for some, it’s the dessert.

But, rather than turning to the supermarkets for help, why don’t you try something different this year? Get all the family involved and make your own Christmas desserts!

So, if you’re playing host on Christmas Day this year, why not wow your guests with some of these quick and easy festive dessert creations:

 

 

Banoffee Pie (Serves 4-6):

Ingredients:

250g digestive biscuits
100g butter, melted, plus a little extra for greasing
400g dulce de leche (sometimes sold as caramel)
2 bananas, peeled and sliced
300ml double cream
2 tbsp grated dark chocolate

Method:

1. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine.

2. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes.

3. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas.

4. Put the cream through a cream whipper with the help of a nitrous oxide charger, and decorate the pie on top with whipped cream and grated chocolate.

5. Slice into wedges and serve.

Raspberry and Cherry Trifle (Serves 10):

Ingredients:

10 boudoir (sponge) biscuits
2 x 250g punnets of cherries, stoned
5 tbsp cherry brandy or crème de cassis
2 x 125g raspberries, washed
4 meringue nests, crushed
1 litre/1 ¾ pint ready-made custard
400 ml double cream
110g dark chocolate, grated
55g toasted flaked almonds

Method:

1. Choose either a large glass bowl or small individual glasses. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl(s).

2. Pile the cherries on top and spoon over the cherry brandy.

3. Sprinkle the meringue nests on top of the cherries and then sprinkle the raspberries on top.

4. Pour the custard over the entire ingredients and chill for 10 minutes.

5. Whip the cream either by hand or with the help of whipping cream dispenser, and carefully decorate on top of the custard. 

6. Sprinkle generously with the chocolate and flaked almonds, and serve.

 

But, don’t just stop at making your own desserts this year! If you’re looking for an alternative drink to serve on the table rather than the standard Bucks Fizz this year, then why not try making this (adults only) festive drink suggestion – just remember to make enough of it for when everyone asks for more!

The Granny Apple Cocktail (Alcoholic – Serves 1):

Ingredients:

1 oz apple schnapps
½ oz brands
½ oz irish cream
2 scoops ice cream
½ oz double cream
1 pinch ground cinnamon

Method:

1. Simply combine all the ingredients (excluding the cream and cinnamon) into a blender and blend well until fully mixed together.

2. Pour into a cocktail glass over ice.

3. Whip the cream and decorate on top with cream and dusted cinnamon. Serve, enjoy and remember to drink responsibly!