I'm very sentimental about the festive season. I loved Christmas Eve with my sisters and miss our little traditions like going to the cinema and preparing a tray for Santa and Rudolph. We'd lay out the tray with mince pies, sherry and a carrot and milk and sit together in our PJs for a photo with the tray before bedtime. I can't wait to carry these little traditions on with my own little family.
Dot Com Gift Shop's Christmas competition to win an iPad mini (to keep me entertained during the wee small hours of the morning when baby is awake). I've already got my eye on purchasing this rabbit lamp from them for baby's room. It would go perfectly with the theme we've chosen...so long as Evie the cat doesn't think it's real and attack it.
To continue on the Christmas theme I have rustled up this Christmas pudding chocolate cheesecake. Having not yet coped at Christmas with a newborn, what I'm about to say could come back to haunt me, but I feel like this is a dessert that could easily be thrown together the day before or the day of Christmas with little time to spare. If you have a food processor then you need little else in the way of equipment and the result is a seriously rich and delicious cheesecake. It's very self indulgent for me because it combines two of my favourite desserts...Christmas pud and chocolate cheesecake. I shall want for nothing more.
Christmas Pudding Chocolate Cheesecake
(adapted from BBC Food)
250g chocolate digestives
100g butter, melted
100g dark chocolate
200g cream cheese
75g dark brown sugar
40g cocoa powder, plus extra for dusting on top
250g Christmas pudding, cooked and crumbled into pieces
- Preheat the oven to 180 C/ 350 F. Grease a 23cm springform cake tin and set aside.
- Whizz the digestives in a food processor, tip into a bowl and mix with the melted butter. Press into the bottom of the cake tin and place in the fridge whilst you prepare the cheesecake mix.
- Melt the chocolate in a heatproof bowl over a pan of simmering water.
- Put the cream cheese, mascarpone and brown sugar into the food processor (no need to clean it out post biscuit whizzing) and blend until smooth.
- Add the eggs, cocoa powder and melted chocolate and blend again. Stir in the Christmas pudding and tip onto the biscuit base.
- Smooth out the top and place in the oven for around 45 minutes. Turn the oven off, open the door slightly and leave to cool.
- Once cool, dust with cocoa powder and remove the sides of the springform tin (it's easier to leave it on the tin base than try to transfer it).
- Serve with a drizzle of cream and your feet up.