Delicious Christmas in July Dessert Ideas

I don’t know about you, but dessert is definitely one of my most-loved indulgences. So, as you can imagine, adding together Christmas and desserts in the perfect marriage that is Christmas desserts just absolutely make my heart, and my tastebuds, sing and dance!

The cooler winter months means that warm puddings are a perfect choice for Christmas in July desserts. But that’s certainly not the only option. We’ve gathered together some Christmas in July dessert options that are sure to inspire your menu and get your tastebuds dancing too.

Steamed Christmas Pudding with Maple Poached Oranges

This classic Christmas pudding is the perfect end to your festive celebrations.

Prep: 30 Mins
Cook: 4:40 Mins
Servings: 8

INGREDIENTS

500g mixed dried fruit
1/3 cup diced dried apricots
1/2 cup chopped dried dates
1/2 cup dried cranberries
1/2 cup brandy
125g butter
1 cup brown sugar
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1/3 cup orange marmalade
1 cup plain flour
1 cup self-raising flour
2 teaspoons mixed spice
Double cream or custard, to serve

MAPLE POACHED ORANGES

4 large oranges, peeled
1/2 cup maple syrup

METHOD

Step 1

Combine mixed dried fruit, apricots, dates, cranberries and 1/3 cup brandy in a glass or ceramic bowl. Cover with plastic wrap. Stand overnight to allow flavours to develop.

Step 2

Place butter, sugar, 1/2 cup cold water and fruit mixture in a saucepan over medium heat. Cook, stirring, until butter is melted and sugar dissolved. Simmer for 5 minutes, stirring occasionally. Remove from heat. Stir in bicarbonate of soda. Set aside to cool.

Step 3

Grease an 8 cup-capacity metal pudding steamer. Line base with a circle of baking paper.

Step 4

Add eggs to fruit mixture. Mix well. Stir in marmalade, flours, spice and remaining brandy until well combined. Pour mixture into the prepared steamer. Tap on the bench to remove any air bubbles. Level top with a spatula. Secure lid on steamer. Place in a large saucepan. Carefully pour boiling water into the pan until halfway up side of the steamer. Cover pan. Place over medium heat. Boil for 4 hours 30 minutes, topping up with boiling water when necessary.

Step 5

Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate.

Step 6

Make Maple poached oranges: Segment oranges over a bowl and squeeze membrane to release any extra juice. Place maple syrup and 1/4 cup cold water in a saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes or until syrup thickens slightly. Add orange segments and juice. Simmer for 2 minutes or until heated through. Remove from heat.

Step 7

Serve pudding topped with a few maple poached oranges. Serve with remaining orange mixture and cream or custard.

Source: www.taste.com.au

Spiced Brandy Snaps

Impress guests with these elegantly wrapped, cream-filled brandy snaps.

Prep: 30 Mins
Cook: 35 Mins
Servings:

INGREDIENTS

- - 50g butter, chopped
  - 1/3 cup (70g) brown sugar
  - 1/4 cup (60ml) honey
  - 1/3 cup (50g) plain flour
  - 1 teaspoon ground ginger
  - 1/2 teaspoon mixed spice
  - 300ml thickened cream
  - 1 tablespoon icing sugar mixture
  - 1 tablespoon brandy
  - 1/2 teaspoon ground cinnamon

METHOD

Step 1

Preheat oven to 180°C. Line an oven tray with baking paper.

Step 2

Combine the butter, brown sugar and honey in a saucepan and cook over medium heat, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Remove from heat and set aside for 5 minutes to cool slightly.

Step 3

Add the flour, ginger and mixed spice and stir to combine. Drop four teaspoons of mixture on to the tray, spaced well apart. Bake for 5 minutes or until biscuits are bubbling and have spread to 10cm in diameter. Remove from oven and allow to cool for 1 minute. Working quickly, use a palette knife to lift each one and wrap around the handle of a wooden spoon. Leave to set for 1 minute, gently slip off the spoon and transfer to a wire rack. Repeat in 5 more batches with remaining mixture.

Step 4

Use an electric mixer to whisk the cream, icing sugar, brandy and cinnamon in a medium bowl until soft peaks form. Spoon the cream into a piping bag fitted with a 1cm fluted nozzle. Pipe the cream among each brandy snap. Serve immediately.

Source: www.taste.com.au

Chocolate Mousse Log

Make this relaxing, flavour-filled dessert a part of your Christmas banquet.

Prep: 6:25 Mins
Cook:
Servings: 8

INGREDIENTS

180g dark chocolate, chopped
2 eggs, separated
3/4 cup thickened cream
2 tablespoons instant espresso coffee powder
1/3 cup boiling water
250g packet chocolate chip cookies
250g strawberries halved
Icing sugar mixture, to serve

METHOD

Step 1

Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure bowl doesn’t touch water. Heat, stirring occasionally with a metal spoon, for 3 to 4 minutes or until chocolate is melted and smooth. Remove from heat. Cool slightly. Add egg yolks. Stir until smooth.

Step 2

Using an electric mixture, beat cream until soft peaks form. Gently fold half the cream into chocolate mixture until smooth. Fold in remaining cream.

Step 3

Wash and dry beaters and bowl. Beat egg whites until soft peaks form. Fold into chocolate mixture. Cover. Refrigerate for 2 hours or until just firm.

Step 4

Place coffee and boiling water in a heatproof bowl. Stir to dissolve coffee. Cool.

Step 5

Dip top half of biscuits into coffee mixture. Sandwich biscuits with chocolate mixture on a plate to form a log shape. Spread log with remaining chocolate mixture, swirling chocolate to give a rough texture. Cover loosely with plastic wrap. Refrigerate overnight (see note).

Step 6

Top with strawberries. Dust with icing sugar. Serve.

Source: www.taste.com.au