Instead of finishing with heavy cake or Christmas pudding, lighten up Xmas dinner this year with fruity jam jar puddings. To make your life a bit easier you can also prepare these in advance!
Strawberry and basil lemonade sorbet jam jar puddings
- 1 cup of sugar
- 1 cup of water
- Handful fresh basil leaves
- 4 cups frozen strawberries
- 2 lemons, zested and juiced
Add the sugar and basil to a saucepan with the water. Heat gently until the sugar has dissolved completely, then set aside to cool. Remove the basil leaves from the sugar syrup then add to a blender with the strawberries and the lemon zest and juice. Whizz for a few minutes until the mixture is nice and smooth. Pour the mixture into jars, cover with some clingfilm or foil and freeze for 30 minutes. Stir the sorbet with a fork then cover again and return to the freezer for another 90 minutes. Stir the mixture with a fork again, then put the lids on the jars and leave in the freezer until ready to serve. Remove from the freezer 15 minutes before serving.
Trifle jam jar puddings
Jars are the perfect way to serve trifle, so you can see the beautiful layers of the desert though the glass!
Create the first layer of trifle with a few spoonfuls of raspberry jam mixed with some broken up sponge cake – cupcakes, madeleines or any kind of sponge works well here. Add a layer of custard and top with a layer of vanilla whipped cream. Put the lid on the jars and refrigerate, then crumble some almond biscotti on to the cream to serve.
Strawberry shortcake jam jar puddings
Another layered dessert shown off to advantage in jars. Break up some shortbread biscuits and put in the bottom of jars as the first layer. Whisk mascarpone cheese with some icing sugar and a couple of drops of vanilla extract, and add a dollop to each jar on top of the shortbread. Add a layer of strawberry jam and refrigerate. Serve topped with a couple of fresh strawberries and a couple of fresh mint leaves.
Chocolate orange jam jar pudding
Break up some chocolate covered oat digestives and use to make the first layer in your jars. Whisk up some mascarpone cheese with melted dark chocolate and some single cream and add a dollop to each jar on top of the biscuits. Add some peeled mandarin segment and top with grated chocolate. Refrigerate and serve garnished with a sprig of fresh basil.