Christmas comes but once a year”, as the proverb goes, so it beats me why we’re always taken by surprise at its impending arrival. “Gosh, only two weeks to go,” we all say in a flustered tone when it creeps up apparently “unexpectedly”.
Preparing as much as possible in advance is the key to success in the kitchen and will reduce stress levels considerably. Doing a little here and there in the days beforehand really does make the final task much easier. So, with that in mind, here are three puddings that can be prepared well ahead, so they can be brought to the table with minimal fuss.
Cold poached pears adorned with hot chocolate sauce — simple but delicious. A classic French pudding that makes a lovely fruity alternative to Christmas pudding. Cook the pears in a sugar syrup if you prefer to skip the alcohol.
Serves 4
Ingredients
• 4 firm pears (preferably Williams or Conference), peeled but left whole
• 1 bottle dessert wine
• 1 tbsp caster sugar, or more to taste, depending on the wine
• 1 cinnamon stick, split in half lengthways
• 2 star anise
• A handful of flaked almonds, toasted
• Vanilla ice cream, to serve
• For the chocolate sauce:
• 100g dark chocolate, broken into small pieces
• 150ml whipping cream
• ½ tbsp golden syrup
• 1 tsp strong brewed coffee
• Knob of butter
Method
1. Put the pears into a saucepan into which they fit neatly (about 20cm diameter), then add the wine, sugar and spices. Cover, slowly bring to the boil and then taste, adding more sugar if you like. Simmer for between 5-20 min, or until tender when pierced with a sharp knife.
2. Remove from the heat and leave to cool completely in the pan, then transfer to a container, cover and chill for at least 4 hours (overnight is even better) before serving.
3. Make the chocolate sauce. Put all the ingredients into a small pan and stir on a very low heat until melted and combined. Set aside.
4. Remove the pears from the syrup and, if necessary, cut the thinnest sliver off their bases so they stand upright. Arrange the pears standing up in a pretty bowl or in individual bowls or plates, spoon over the sauce, scatter with the flaked almonds and serve with scoops of ice cream.
Get ahead
Complete the recipe up to three days ahead; keep both components chilled separately (the pears will keep for a day or two longer if required and the sauce for several weeks). Reheat the sauce gently on a low heat and, if necessary, thin to a coating consistency with a little pear syrup or warm water.
Blueberry tart with amaretti crumb
The juicy blueberries, which pop pleasingly in the mouth, are set in just enough rich custard to hold them together, with the amaretti and crisp pastry adding some contrasting crunch as they pop. The pastry is quite crumbly but is very malleable and can be easily patched up before cooking.
Serves 12
Ingredients
• For the pastry:
• 180g plain flour, plus extra for dusting
• 90g butter, chilled and diced
• 2 tbsp caster sugar
• 2 egg yolks
• For the filling:
• 400g blueberries
• 225ml double cream
• 75g caster sugar
• 4 egg yolks
• 1-2 amaretti biscuits (depending on size)
Method
1. Find a loose-bottomed, round 24cm x 2.5cm tart tin and a baking sheet. To make the pastry, put the flour and butter in a food processor and whizz together briefly until you have fine breadcrumbs. Add the sugar, whizz briefly, then add the egg yolks and 1½ tablespoons of cold water and whizz until the mixture begins to come together. Turn out onto a floured worktop, knead lightly into a ball, then flatten into a round shape.
2. Roll out the pastry thinly into a circle slightly larger than the tin (so it comes ½-1cm above the rim), line the tin and trim the edges to neaten. The pastry is malleable enough to mould and repair any cracks — save the trimmings for any repairs needed later. Prick the base all over with a fork, place on the baking sheet and chill for 30 min.
3. Heat the oven to 160C fan/gas 4. Line the pastry case with baking parchment and fill with enough baking beans (or dried rice or pulses) to cover the base and come halfway up the sides of the tin. Bake blind for 20 min until the pastry is firm, then remove the beans and paper. Return to the oven for a further 8-10 min until the case is a pale biscuit colour and cooked through. Remove from the oven.
4. For the filling, put the blueberries into the tart case in one layer, then lightly whisk the cream, sugar and egg yolks together to combine and pour this over the blueberries. Bake for about 30-35 min until barely set in the middle. Leave the tart to cool completely in the tin before transferring to a serving plate. Just before serving, crush the amaretti biscuit or biscuits in your fingers, scatter sparingly over the tart and serve with cream or crème fraîche, if you like.
Get ahead
Make the tart up to three days in advance, cool, cover and chill. Or freeze for up to a month. You can serve it chilled or at room temperature.
Lemon cream pots
Sometimes I feel that putting in this little effort when I’m entertaining is cheating, but these lemon cream pots always go down a storm — so why not, I say. Very refreshing and great for feeding a crowd, they take a matter of minutes to make, are inexpensive and can be made well in advance. It’s best to use strained Greek yoghurt, which is thicker than regular Greek-style yoghurt.
Serves 6
Ingredients
• 200g lemon curd
• 200g crème fraîche
• 200g strained full-fat Greek yoghurt
• Grated zest of 1 lemon
Method
1. Put the lemon curd into a bowl, stir in the crème fraîche and then the yoghurt and mix until smooth. Spoon into six small pots, ramekins or pretty glasses, but don’t smooth over the tops — leave the “spooned-in” pattern. Cover and leave to set in the fridge overnight.
2. Just before serving, decorate with the grated lemon zest.
Get ahead
Make to the end of step 1 up to 4 days in advance and keep chilled. A thin rim of liquid may appear around the top edge, which is fine.
Extracted from The Get-Ahead Christmas Cook by Jane Lovett (Headline £28). To order a copy go to timesbookshop.co.uk. Free UK standard P&P on orders over £25. Special discount available for Times+ members
Dining and Cooking