It wouldn’t be Christmas without a post dedicated to Bill Nighy’s Christmas is all around. It’s a tradition between mum and I to watch this movie in the lead up to Christmas and also a tradition of mine to bake a pavlova. And I thought hey, why not put together some dessert recommendations (from pavs to poached pears in mulled wine) and a few side ideas (including crispy roast potatoes) that maybe can become your tradition too. Most recipes I have selected will make sure you have a fuss-free Christmas and enjoy your time in the kitchen before the day.
Pavlovas are great for a crowd as you can easily buy all ingredients beforehand, and make a few bases on Christmas Eve and sort out a no-fuss topping quickly just before you serve.
This pavlova recipe is fail-proof! I have topped it with 2 versions:
Pavlova topped with cream and macerated balsamic strawberries (I hadn’t blogged in awhile when I wrote this post so please scroll down through the explanation if you just want the recipe! Also can be done without the balsamic.
Pavlova topped with cream + fresh strawberries, blueberries and passionfruit pulp. This one is more of a traditional topping. I like the freshness and the no fuss throw it all on approach. Great for serving dessert after having had a few too many champagnes.
For less of a crowd and perhaps a quieter affair or a romantic dinner, check out:
Lavender crème brûlée. Will need to be started the day before. Again, a lovely recipe, not complicated to put together but with a grand finish.
Crème renversée. A good spin on a crème caramele – an orange infused cake version.
If you are into mulled wine, this one can be made at the same time – quick, simple and tasty:
For just the booze:
For a drink on arrival:
For dips and a cheese plate to go with your drink:
And some sides for the main event:
And, spanakopita has also become a tradition held by Cass’ aunty.