Christmas desserts with the chefs

Events, Food, RecipesLeave a Comment


Last week we brought you Christmas nibbles with the chefs.

We know it makes more sense to move on to the main meal, but here at Trading Plates we like to save the best until last! So we have skipped to desserts. Stay tuned next week for some delicious twists and alternatives to the traditional stuffed turkey!

Maggie Beer’s Sparkling ruby cabernet jelly with cherries

You will need:

750ml Sparkling Ruby Cabernet

300g sugar

8 x 2g gold strength gelatine leaves

500g cherries Halved with stones removed

1/2 cup runny cream To serve
For the method, visit


Matt Preston’s “Mum’s Fruit Cake”

You will need:

1/2 cup sweet sherry, brandy, rum or matt-preston-mums-fruit-cakewhisky

For the method, visit



Jamie Oliver’s St Clement’s posset with starry shortbread
You will need:

900 ml double creamposset-shortbread

175 g sugar

5 lemons , (you need 120ml of juice)

2 oranges , (you need 90ml of juice)

sprigs of fresh mint , optional

strips of candied peel , optional


100 g golden caster sugar

50 ml crème de cassis

125 g raspberries


75 g unsalted butter , (at room temperature)

½ a vanilla pod

½ a lemon

115 g plain flour , plus extra for dusting

75 g sugar

½ teaspoon fine sea salt

granulated sugar , for dusting

For the method, visit

Nigella Lawson’s “Christmas Pudding for Christmas Pudding haters with chocolate sauce”
You will need:
For the pudding

1 ¼ cups all-purpose flourchocolate-pudding

1 teaspoon vanilla extract

¼ cup unsweetened cocoa

¾ cup superfine sugar

1 ½ sticks soft butter

¼ cup plain yogurt

3 large eggs

2 teaspoons baking powder

½ teaspoon baking soda

For the sauce

5 oz milk chocolate (chopped)

5 oz bittersweet chocolate (chopped)

1 cup heavy cream

¼ cup golden syrup or light corn syrup

4 teaspoons vanilla extract

For the method, visit

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