Flora Shedden’s Christmas desserts recipes for figgy crumble mince pies, boozy ice-cream, and choc pear meringues

Three sweet treats for even the fussiest sweet tooth: fig and hazelnut crumble mince pies, sherry and raisin ice-cream, and chestnut and pear meringues

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ut of sheer laziness, this is a no-churn, very quick to assemble take on things. I tend usually not to recommend no-churn ice-creams unless there is booze involved, so this sherry and raisin one is a great candidate (the alcohol stops the ice-cream from becoming too hard and crystallised). And keep the leftover egg whites from the mince pies to make the chestnut and pear meringue, an alternative for the Christmas pudding haters at your table – there is always one. I think it’s important to have at least two puddings at Christmas.

This is a great make-ahead pudding, because the meringues can be made up to a month in advance and the pears and chocolate sauce five days before. Once assembled, you can keep it in the fridge for a few hours before serving.

Prep 10 min