Looking for Christmas dessert recipes for 2022? Find 2 easy and delicious sweets to make!
Less than a month till Christmas, and you have to tell me that you already have ideas about what you are going to prepare for the grand family feast! Right? I mean, you have to have the roast turkey or chicken, baked potatoes, Brussels sprouts (yes, I know, but they are essential!), and other salty and baked goodies. And don’t get me started on those mouth-watering desserts! You don’t have any planned? But how can this be? Well, don’t you worry! Luckily for you, there is still time to plan ahead your figgy pudding, and the lemon meringue pie can even be started on Christmas day! So keep on reading to discover 2 easy and delicious Christmas dessert recipes!
Table of Contents
Christmas dessert recipes: Figgy pudding
Do you want to make a traditional and delicious fruity dessert for Christmas? Then hang on tight and let’s make that figgy pudding!
Christmas dessert ingredients:
- 1 ¾ cups/262 gr chopped mission figs
- ½ cup/80 gr raisins
- ½ cup/80 gr golden raisins
- 1 tbsp. orange zest
- 1 tbsp. molasses
- ½ cup/80 gr dried currants
- ½ cup/120 ml brandy
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ½ cup/60 gr breadcrumbs
- ½ cup/50 gr chopped walnuts
- ¾ cup/130 gr packed dark brown sugar
- ⅔ cup/83 gr flour
- ½ cup/113 gr butter
- 2 large eggs
Preparation of the fruit and basin/bowl:
First, you will have to prepare the fruit mix in advance. Combine all the dried fruit with the figs and brandy. Cover the mixture and leave it for 1 hour, while also stirring from time to time. It would be best to leave the fruit mixture for one night if you can. Take a pudding basin or a large bowl and spread a little butter on the bottom. Then place a piece of cooking paper inside. Cut out an aluminium foil piece large enough to cover the basin/bowl. Do the same with another piece of kitchen paper. Place the paper on top of the foil and fold a 1-inch/ 2.54 cm pleat in the centre of the covering.
How to make the cake batter:
First, you will need to beat the butter for about 2 minutes with an electric mixer on medium-high speed. Then add the brown sugar and beat until it is fluffy (around 1 minute). Slowly add the molasses and eggs to the mixture, beating everything in. In the same slow manner, add the flour. Now take the breadcrumbs, baking powder, spices and orange zest and put them in the mixture. Make sure it is well-blended. There should be no lumps.
Time to add the fruit mixture and the walnuts to the cake batter. Stir until everything is well mixed, then place in the prepared basin/bowl. Take the prepared cover paper and place it side down on top of the basin. Under the rim of the basin, tightly tie a string and make a string handle so that you can lift out the pudding from the pot. Create a seal, by rolling up the edges of the kitchen paper and foil.
Boil hot water in a large kettle. Take a metal jam jar lid and put it on the bottom of a large pot. Place the covered pudding on top of the lid. Pour the hot water into the pot to go halfway up the basin/bowl. Put the cover on the pot and boil. Then lower the heat down and simmer for about 4-5 hours. Check every hour if there is enough water in the pot to preserve the halfway water level of the basin. If not, fill it with fresh boiling water. The Christmas dessert will be ready when it’s dark brown.
Then you should let it cool for 6-8 hours. Cover it again as before with a new set of kitchen paper and foil. Bring to a cool and dark place. Leave it there for 4 weeks if you can. This time period will give it the best flavour! When it’s ready, steam it for 1,5 -2 hours, place into a plate and peel if the parchment circle. Pour warm brandy over it, garnish with a holly sprig and serve with brandy butter. Enjoy!
Christmas dessert recipes: Lemon meringue pie
Christmas dessert ingredients:
- 1/2 cup/ 115 ml freshly squeezed lemon juice
- 1/3 cup/40 gr plus 3 tbsp. cornstarch
- 1 3/4 cups/350 gr granulated sugar
- 1 tbsp. finely grated lemon zest
- 4 tbsp. unsalted butter
- 1 1/2 cups/360 ml cool water
- 1/4 tsp. fine salt
- 1 (9-inch)/ 23 cm pre-baked pie shell
- 1 pinch cream tartar
- 4 large eggs
Let’s begin the lemon meringue pie recipe by first separating the egg yolks from the whites. We will need the yolks for the pie filling, and the whites for the topping. Whisk the yolks in a medium-sized bowl. Set aside. Take a saucepan and whisk together the salt, 1 1/3/ 266 gr of the granulated sugar, and cornstarch. Slowly combine the water. Put the mixture on medium heat. Frequently stir and bring it to boil. After 1 min of boiling, remove.
Slowly whisk in 1/2 cup/60 gr of the hot cornstarch mixture into the egg yolks until you have added at least half of the cornstarch. Pour this mix into the saucepan with the rest of the cornstarch. Place on low heat and cook, while constantly stirring. Do this for 1 minute. Remove from the heat, and gently pour in the lemon juice and zest, along with the butter. Mix until well-combined. Pour the mix into the pre-baked pie shell. Set aside.
Making the topping:
Whisk the egg whites in a bowl until soft peaks form. Continue by adding the cream of tartar. Beat for a few minutes until larger peaks start to form. Add 1 tbsp. of the left granulated sugar at a time, while beating until stiff peaks form. Put the oven to 375 °F/190 °C. Pour the meringue on top of the lemon filling while it is still hot. It should completely cover it. Place the pie to bake for 10-12 minutes, until it gets a golden colour. Then remove and let it cool. Once it has cooled, put in fridge for 1 hour. Take it out, slice it and enjoy!
I hope you enjoyed these Christmas dessert recipes, and now fell like you have all you need to prepare the perfect Christmas feast. And hey, if you need more easy recipes for Christmas snacks, why not check out our brunch ideas for a festive menu?