Christmas Desserts: Panettone Pudding, Chocolate Truffles, Yule Log, Arctic Roll, Trifle, Clementine Torte, Baked Cheesecake & Mince Pie Twists
A celebratory collection of ultimate holiday dessert recipes presented by Jamie Oliver. From an effortless panettone bread and butter pudding tart to an impressive chocolate yule log, retro trifles, and festive mince pie twists, these sweet showstoppers are designed to bring joy to family gatherings.
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🍳 Cooking Flow
Panettone Pudding: Line a sugary buttered tin with sliced panettone, soak with warm vanilla custard, layer with chocolate and marmalade, and bake for 25 minutes. → Truffles: Gently combine warm cream, butter, and liqueur with melted dark chocolate, chill until set, and scoop into cocoa or crushed nuts. → Yule Log: Bake a light chocolate sponge, roll while warm, fill with homemade hazelnut-chocolate spread and cherry cream, then frost with rich chocolate buttercream. → Arctic Roll & Torte: Roll clementine no-churn ice cream inside a cocoa sponge and freeze; bake a delicate water-bath chocolate torte and top with clementine syrup. → Cheesecake & Mince Pie Twists: Bake a creamy 5-ingredient cheesecake in a water bath paired with spiced fig compote, and bake puff pastry mincemeat spirals nested in crisp filo cups.
Cooking Steps
Brief Cooking Order
Panettone Pudding: Line a sugary buttered tin with sliced panettone, soak with warm vanilla custard, layer with chocolate and marmalade, and bake for 25 minutes. → Truffles: Gently combine warm cream, butter, and liqueur with melted dark chocolate, chill until set, and scoop into cocoa or crushed nuts. → Yule Log: Bake a light chocolate sponge, roll while warm, fill with homemade hazelnut-chocolate spread and cherry cream, then frost with rich chocolate buttercream. → Arctic Roll & Torte: Roll clementine no-churn ice cream inside a cocoa sponge and freeze; bake a delicate water-bath chocolate torte and top with clementine syrup. → Cheesecake & Mince Pie Twists: Bake a creamy 5-ingredient cheesecake in a water bath paired with spiced fig compote, and bake puff pastry mincemeat spirals nested in crisp filo cups.
Introduction
A celebratory collection of ultimate holiday dessert recipes presented by Jamie Oliver. From an effortless panettone bread and butter pudding tart to an impressive chocolate yule log, retro trifles, and festive mince pie twists, these sweet showstoppers are designed to bring joy to family gatherings.
Step 1
【Chocolate & Marmalade Panettone Pudding】Trim the base, top, and sides of a panettone into roughly 1cm slices. Grease a 28cm loose-bottomed tart tin with butter, crush 2 tablespoons of demerara sugar and combine with 2 tablespoons of whole demerara sugar, then coat the interior of the buttered tin.
Step 2
【Chocolate & Marmalade Panettone Pudding】Line the bottom of the tin with the round panettone base slice, then press strips of the crust up around the sides to form a pastry-like tart shell.
Step 3
【Chocolate & Marmalade Panettone Pudding】Whisk 5 large eggs with 100g golden caster sugar for 2 minutes. In a saucepan, gently heat 300ml double cream, 300ml whole milk, 125g butter, and a split vanilla pod with its seeds for 5 minutes. Gradually whisk the warm liquid into the egg mixture to create a custard.
Step 4
【Chocolate & Marmalade Panettone Pudding】Pour one-third of the custard over the tart base to soak. Tear the remaining panettone into pieces, soak them in the remaining custard in the bowl, and spoon half of this soaked bread into the tart shell. Dot with 60g dark chocolate chunks and spoonfuls of marmalade, add the rest of the soaked panettone, and top with more chocolate, marmalade, and reserved sugar. Bake at 180°C (350°F) for 25 minutes until lightly set with a gentle wobble.
Step 5
【Deconstructed Chocolate Truffles】Heat 300ml double cream in a pan until warm (do not boil). Add 1 tablespoon of butter and clementine zest. Break 300g dark chocolate into a cold glass bowl, pour the warm cream over it, add a pinch of salt, and gently stir until melted and silky smooth. Mix in a shot of Vin Santo or brandy, transfer into a serving bowl, and chill in the fridge for 2 hours.
Ingredients List
Important Notes
Always roll sponge cakes (for both the Yule Log and Arctic Roll) while they are still warm straight from the oven; cooling them in a rolled shape prevents cracking when filled.
When making custards and ganaches, avoid boiling the cream and milk mixture directly to prevent splitting or curdling.
Baking delicate cakes like the chocolate torte and cheesecake in a bain-marie (water bath) ensures gentle, even heat and produces an ultra-silky, unctuous texture.
Chilling the cheesecake overnight gives the cleanest slices and allows the flavors to mature properly.
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