Festive Desserts ....yummy!

shopaholic1373

cuthbert_the_octopus wrote: »

I reckon if I was going to make a trifle I would have a go at this recipe.... it looks quite impressive, although I cant find a piccie!

http://www.bbc.co.uk/food/recipes/my_big_fat_tipsy_trifle_16006

petshrink

omg this is the best thread ever lol. i'm salivating. i usually make a christmas pudding flavour icecream if anyone wants the recipe for that??

also chocolate strudel is yummy and really simple to make. me and my toddler make that together. i just get ready made filo pastry.put choclate and chooped nuts ontop of sheet of filo then golden syrup, then another sheet of filo choclate etc and keep layering up till all pastry gone. then roll it up sprinkle a bit more syrup on nuts on top and bake for about 30 mins 180c

EVIESMUMMY_2

I use this recipie for baileys cheesecakes, but i skip the hazlenuts in the base & the sauce. I use value biscuits,chocolate & value soft cheese

http://www.tesco.com/recipes/product.aspx?R=32&bci=19%7CDessert

Its really easy & yummy! you can use milk,dark or white chocolate


I will be trying the malt cheesecake & jaffa cake triffle!

rosieprimrose

EVIESMUMMY wrote: »

I use this recipie for baileys cheesecakes, but i skip the hazlenuts in the base & the sauce. I use value biscuits,chocolate & value soft cheese

http://www.tesco.com/recipes/product.aspx?R=32&bci=19%7CDessert

Its really easy & yummy! you can use milk,dark or white chocolate


I will be trying the malt cheesecake & jaffa cake triffle!

Can you freeze this cheescake? It looks amazing!

THE-WIFE_3

OMG! It's nearly 11pm and I am ravenous after reading all these gorgeous recipes, defo going to make the malted milk base cheesecake, OH's favourite biscuits.

skintscotslass

EVIESMUMMY wrote: »

I will be trying the malt cheesecake & jaffa cake triffle!

THE-WIFE wrote: »

OMG! It's nearly 11pm and I am ravenous after reading all these gorgeous recipes, defo going to make the malted milk base cheesecake, OH's favourite biscuits.

I cant tell you how much my family love it. It is the best cheesecake I have ever made and I have made a lot! lol

meg72

when making cheesecake I love to try different biscuit base instead of digestives.My favourite is ginger nuts.

EVIESMUMMY_2

rosieprimrose wrote: »

Can you freeze this cheescake? It looks amazing!

Yes you can!

victory

shopaholic1373 wrote: »

If I made that I would not let anyone eat it, it just looks so perfect:rotfl::rotfl:

madvixen

No one in my family likes Xmas pudding so we always have a Tiramisu Trifle and a Baileys Bread and Butter Pudding. This year I will also be making a Brownie Fudge Pie for Xmas Eve (got a full house so no danger of any left overs )

Tiramisu trifle
Ingredients
• 300 ml strong coffee
• 175 ml amaretto (almond liqueur)
• 500 g mascarpone
• 500 g fresh custard
• 250 g sponge fingers, such as Savoiardi or sponge fingers
• 85 g milk chocolate, grated
• 4 tbsp toasted flaked almonds
Method
1. Pour the coffee and the Amaretto into a wide dish or bowl.
2. Whisk the mascarpone and the custard together using a hand whisk or blender.
3. Take a third of the biscuits and carefully dip each one in the coffee and Amaretto, ensuring the biscuits are soft but not soggy, and use them to line the bottom of a 2 litre serving bowl.
4. Sprinkle a third of the grated chocolate over the biscuit layer and then follow with a thick layer of the mascarpone and custard mixture. Repeat this process twice more to create three distinct layers.
5. Place the trifle in the fridge and leave for at least two hours or overnight.
6. When chilled, sprinkle the trifle with toasted flaked almonds and serve with a glass of Amaretto.

Ingredients
• 1 sliced choc chip Brioche Loaf (Mr T does a good one)
• 250g butter, softened
• 200g bar milk chocolate, broken into squares
• 3 large free-range eggs
• 25g caster sugar, plus 2 tbsp caster sugar
• 350ml milk
• 250ml Irish cream liqueur, such as Baileys
• 300ml double cream
• Double mixed with a little more liqueur, to serve
Method: How to make chocolate and Irish liqueur bread and butter pudding
1. Cut the crusts off the bread and spread with butter. Cut into triangles. Arrange half the triangles, slightly overlapping, into a well-buttered ovenproof dish. Place a piece of chocolate under each slice of bread.
2. Beat the eggs with the 25g caster sugar, milk and the cream liqueur. Pour half the mixture over the bread and press down lightly. Leave the bread to absorb the liquid for 10 minutes.
3. Top with the remaining bread triangles and pop a square of chocolate behind each piece as before. Pour the rest of the milk mixture over the bread and put in the fridge for a further 30 minutes. Preheat oven to 180°C/Gas 4.
4. Sprinkle the pudding with the remaining 2 tbsp of sugar and bake for 30-40 minutes until the pudding is puffed up and golden brown. Stand for 5-10 minutes then serve warm with cream liqueur.

Brownie fudge pie
Ingredients
• 175g plain flour
• 85g butter , chopped into pieces
• 2 tbsp icing sugar
• 1 tsp ground cinnamon
• 3 large eggs
• 300g light brown muscovado sugar
• 1 tsp vanilla extract
• 175g butter , melted
• 50g plain flour
• 50g cocoa , plus extra to serve
• 50g macadamia nuts , chopped
• 50g dark chocolate , chopped
• ice cream to serve

1. Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.
3. Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.
4. Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.
5. Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.


Nom, nom, nom, nom, nom!