Fabulous Festive Puddings
WOMAN'S WEEKLY|November 10 - 17, 2020
Looking for a delicious version of the traditional pudding or something different? Our Test Kitchen has it covered
Jessica Ransom And Keiron George

GLUTEN-FREE HONEY RICOTTA CHEESECAKE WITH A WALNUT BISCUIT BASE

This no-bake cheesecake is best made the night before, which is perfect if you’re entertaining!

PER SERVING 373 cals, 29g fat, 14g sat fat, 21g carbs

SERVES 12

200g (7oz) gluten-free biscuits, we used Hobnobs

100g (3½oz) toasted walnuts

150g (5oz) unsalted butter, cubed

For the filling:

350g (12oz) full-fat cream cheese

250g (9oz) ricotta

45g (1½oz) icing sugar

3tbsp honey, plus extra to serve

1tbsp vanilla extract

For the decoration: (optional)

1-2 figs, cut into thin wedges

30g (1oz) pomegranate seeds

15g (½oz) toasted walnuts, chopped and coated in edible glitter

You will need:

18cm (7in) springform cake tin, approx 7.5cm (3in) deep, greased and lined

1 In a food processor, blitz the biscuits and walnuts to fine breadcrumbs. Melt the butter, then pour into the biscuit and nut mix, and combine. Press into the tin in an even layer.

2 Set aside in the fridge for 30 mins.

3 Meanwhile, make the filling by whisking the cream cheese, ricotta, icing sugar, honey and vanilla until thick and fluffy. Scrape down the sides halfway through.

4 Spoon the mix onto the biscuit base and smooth over. Set in the fridge overnight or for at least 4 hrs.

5 Bring the cheesecake to room temperature 30 mins before you want to serve. Remove from the tin, and decorate. We used figs, pomegranate seeds, chopped walnuts and extra honey.

TIP Here’s another idea for decorating your cheesecake, top with your favourite berries – cranberries, raspberries...

TOFFEE APPLE CHRISTMAS PUD

Even dyed-in-the-wool Christmas pudding haters will adore this caramel-coated delight!

PER SERVING 700 cals, 38g fat, 20g sat fat, 77g carbs

SERVES 8-10

For the pudding:

4 Granny Smith apples, peeled, cored and chopped into small cubes

100g (3½oz) sultanas

150g (5oz) dark muscovado sugar

2tbsp whisky

175g (6oz) unsalted butter, softened, plus extra for greasing

3 large eggs

175g (6oz) self-raising flour

1tsp cinnamon

4tbsp milk

50g (1¾oz) pecans, toasted and roughly chopped

For the whisky caramel:

200g (7oz) caster sugar

20g (¾oz) butter with sea salt

2tbsp whisky

200g (7oz) whipping cream

Dried apple slices, to decorate

You will need:

2ltr (3½pt) pudding basin, well greased, plus baking parchment, foil and string

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