Trifle, cheesecake and yule log

Trifle, cheesecake and yule log

Christmas time goes hand in hand with some serious feasting, and these simple puddings are guaranteed to steal the show.

Being fuss-free and using simple, shop bought ingredients, spend less time in the kitchen and more time getting stuck into these stunning and indulgent sweet treats.

The flavours in our Cheat’s Black Forest Gateau are making a big comeback this Christmas and the delicious combination of rich chocolate brownie, boozy cherries and cream will make this a pud you’ll make again year after year.

And nothing says Christmas like a trifle but our twist on this classic is so easy to make and will appeal to guests of all ages.

As for a festive Yule Log, it is such a wonderful traditional dessert and this recipes literally takes minutes to rustle up – what’s not to love?

Delight your guests with this cherry, kirsch and chocolate dessert

Delight your guests with this cherry, kirsch and chocolate dessert

Cheat’s black forest gateau

Serves 6


  • 180g shop bought chocolate brownies, cut into bite size pieces
  • 425g can pitted cherries
  • 4 tbsp morello cherry jam
  • 4 tbsp kirsch (or use the juice from the can if you want a non-alcoholic version)
  • 500ml double cream
  • 2 tbsp icing sugar
  • 75g dark chocolate, cut into shards
  • A small handful of fresh cherries to decorate


  1. Put the brownies in a bowl and drizzle with the kirsch, or 2 tbsp of the juice from the tinned cherries. Mix gently and allow the liquids to soak in.

  2. Mix together the drained cherries and jam in a separate bowl, then set aside.

  3. Whisk the cream and the icing sugar together until softly whipped.

  4. Divide the liquid-soaked brownies between six glass bowls.

  5. Spoon over the jammy cherries and whipped cream, then decorate with shards of dark chocolate and fresh cherries.

Individual raspberry Christmas trifles

Serve up a Christmas classic with a modern twist

Serve up a Christmas classic with a modern twist

Makes 6


  • 135g pack of raspberry jelly
  • 280g raspberry swiss roll, cut into 12 slices
  • 3 tbsp sherry
  • 500g of ready made custard
  • 300g whipping cream
  • A handful of fresh raspberries and redcurrants to decorate


1. Add two slices of the swiss roll to the bottom of six glass bowls or champagne saucers. Trickle half a tablespoon of sherry over the swiss roll and allow to soak in.

2. Make the jelly according to the packet instructions and once it is cooled (but before it is set) pour over the swiss roll bases.

3. Allow the jelly to set in the glasses for a least 4 hours (but ideally overnight)

4. Divide the custard between the six bowls, pouring gently over the jelly bases. Allow to settle and set for a couple of hours.

5. Whisk the whipping cream into soft peaks, then add a generous dollop to the top of the custard and decorate with the fresh berries.

Dark chocolate Yule log

Dark chocolate icing makes this pud extra decadent

Dark chocolate icing makes this pud extra decadent

Serves 8-10


  • 350g shop brought large swiss roll
  • 340g Icing sugar, sifted. Plus a little for dusting
  • 340g Cocoa powder, sifted
  • 120g Soft butter
  • 4 drops of vanilla essence


1. Cream together the butter, icing sugar and cocoa powder.

2. Add the vanilla essence and a couple of drops of milk and beat until you get a smooth, glossy and spreadable constituency.

3. Place the swiss roll onto a large sheet of baking parchment. Spread the buttercream icing. Once iced, lift the yule log onto a serving platter and dust with a little icing sugar.

No bake ginger and vanilla cheesecake

A cheesecake is a real crowd pleaser

Serves 8 – 10


  • 250g gingernut biscuits
  • 100g butter, melted
  • 1 tsp vanilla extract
  • 600g soft cheese
  • 100g icing sugar
  • 280ml double cream
  • A handful of fresh red currants and raspberries.
  • Sprigs of rosemary to decorate (optional)


1. Butter and line a 23cm loose-bottomed tin with baking parchment.

2. Put the biscuits into a plastic food bag and crush to crumbs using a rolling pin.

3. Add the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly to create an even base. Chill in the fridge for 1 hr to set firmly.

4. To make the filling, place the soft cheese, icing sugar and vanilla extract in a bowl, then beat with an electric mixer until smooth.

5. Pour in the double cream and continue beating until the mixture is fully combined.

6. Spoon it onto the biscuit base and smooth the top. Leave it to set in the fridge for at least 4 hours or preferably overnight.

7. Remove from the fridge before serving and decorate with the fresh berries and rosemary if using.


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