Ok, hands up, who really likes Christmas pudding? In the last blog, we talked about alternative Christmas dinners, so it’s now time to have a look at alternative Christmas desserts
Let’s say you ignore our advice and have a big turkey dinner on the 25th, we’re willing to bet that by the time it comes to dessert, a large slab of Christmas pudding will be more stodge than your waistband can stand.
So, here are some alternatives for you to consider and we are again suggesting you look further afield (no trifle does not count as a good substitute!).
We’ll start with Demark and a dish called Risalamande. It’s rice pudding, only a lot nicer. Our Viking friends add whipped cream, vanilla and chopped almonds, and sometimes also cherry sauce. All we can say is book our flight to Copenhagen now!
Over the border in Sweden they eat saffron buns. The saffron gives the bread tolls a rich golden colour but bear in mind it is one of the most expensive spices in the world, not surprising given the cost of living in Sweden. Try buying a beer in Stockholm and you will see what we mean.
You will be more familiar with Panettone, a sweet bread loaf baked by Italians for Christmas. It’s flavoured with candied orange, lemon zest, citron and dry raisins and is delicious either on its own or served with cream.
Going further afield, how about Bunuelos? These fried dough balls are popular in Latin American countries such as Mexico and Argentina. They can be eaten plain or rolled in cinnamon and sugar (the latter option for us!).
Finally, you still have time to get to America before President Trump takes office and if you do, then there’s only one thing you can have for Christmas dessert and that’s apple pie. Unless of course you are in the Big Apple where, unlike its nickname, cheesecake is the order of the day.
And on that note, here’s a recipe:
Ginger, mascarpone and cranberry cheesecake
Ingredients:
- 200g homemade ginger biscuit/or ginger snaps
- 75g melted butter
- 700g mascarpone
- 300g caster sugar
- 30g single cream
- 400 rehydrated cranberries
Method:
- Blitz ginger biscuit until a fine crumb then mix in the melted butter. Using the back of a spoon pat into a 23cm/9in springform cake tin and chill in the fridge while you make the topping.
- Beat together the mascarpone and sugar until smooth. Fold in the cream and cranberries and spread the cheesecake mix over the base and smooth the top.
- Chill in the fridge for minimum of 2 hours. Warm the side of the tin with your hands and release the spring tin. Slice and serve.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
