After a large main course traditional Christmas pudding can be too heavy for many people, especially if you have older relatives or young children to feed.  Here are a few light and delicious alternatives from around the world that can be eaten any time but are especially good for a festive dessert.

From France -  La crème Anglaise

This is really just custard made in the traditional way.  It tastes delicious. 

For four people you will need:

1 pint of milk or single cream if you want to push the boat out.

4 ounces sugar.

Half a vanilla pod

8 egg yolks.  See my grandma’s  recipe  for coconut pyramids to use up those spare egg whites. 

Method

Boil the milk or cream with the vanilla. As soon as it starts to rise take it off the heat.

Whisk the egg yolks with the sugar.

Add the two together and heat, stirring constantly without letting it boil.

Allow it to go cold and serve with your favourite fruit.  I think it goes brilliantly with bananas. 

From Greece – Sweet Cherries

This couldn’t be easier. 

Ingredients

However many cherries you want matched with the same weight in sugar,

6 fluid ounces of water flavoured with a vanilla pod.

1 teaspoonful of lemon juice. 

You can make this more festive by substituting some of the water with red wine or cherry brandy. 

Method

Halve the cherries and remove the stones.

Boil the sugar and water/alcohol, stirring it constantly.

When it starts to thicken, remove it from the heat and let it cool slightly.

Add the cherries and return to a high heat.

When it has thickened add the lemon juice. 

Serve cold with cream or good vanilla ice cream.  I think this is wonderful at any time of year but particularly at Christmas as it looks so colourful. 

From Australia –  Bananas in Raisin Sauce 

A hot dessert that’s good for Christmas in the northern hemisphere.

Ingredients

You will need one banana per person and a small handful of raisins. 

Method

Halve the bananas length-wise and put them in an ovenproof dish.

Boil about a quarter of a pint of water with the juice of one lemon and three tablespoonfuls of honey.  Add the raisins.

Next blend 2 tablespoonfuls of corn flour with a quarter pint of water.  Add the raisin mixture and boil it all up.  After a couple of minutes the mixture should be clear. 

Pour the whole lot over the bananas and bake in a moderate oven for 20 minutes. 

Serve hot or cold with custard or cream.