What's for afters?!

I thought you'd like a couple of non traditional suggestions for afters – the first involves prep – it's worth it and you can make ahead and freeze, but a word of caution – you might not want the work if your party is a large one.

Anyway, here goes :

Perfect Chocolate Fondants

Makes 2

60g unsalted butter, cut into dice, plus extra to grease

1 tbsp cocoa powder

60g dark chocolate, broken into pieces

1 egg and 1 egg yolk

60g caster sugar

1 tbsp plain flour

pinch of salt

Pre-heat the oven to 180fan/200c/Gas 6 if cooking immediately and put a baking tray on the middle shelf. Butter the inside of 2 small ramekins or pudding moulds, and then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Do the same with the other mould.

Put the butter and chocolate into a heatproof bowl set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.

Vigorously whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, and then the flour. Spoon into the prepared moulds, stopping just shy of the top – at this point the mixture can be refrigerated until needed, or even frozen, as the puddings will not wait around once cooked.

Put on to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if frozen) until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates if you're feeling confident – they're great with clotted cream or vanilla ice cream.

This recipe absolutely works – make sure you have your kitchen timer sellotaped about your person – precision is everything!

The next suggestion is lighter and again you can dress it up or down depending on your workload.

Lemon Pots

600ml (1 pint) double cream

150g (5oz) caster sugar

finely grated zest and juice of 3 lemons**

To serve

fresh raspberries

small ramekins or shot glasses

Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes until the sugar has dissolved.

Remove from the heat and allow to cool slightly until lukewarm.

Mix the lemon juice with the cooled cream in the pan and stir.

Pour the lemon cream into the pots and transfer to the fridge to set for a minimum of 2 hours.

When set and ready to serve arrange raspberries on top.

**If you don't have fresh lemons you can use juice and omit the zest – 4 tbsp of juice is equivalent to one and a half lemons.

Strawberry Coulis

200g Strawberries, hulled and halved

200g Raspberries

75g icing sugar, sifted

Heat the fruit in a large pan for 4-5 minutes or until the fruit starts to break down.

Add the icing sugar and continue to cook the fruit for a further 2-3 minutes or until the sugar has dissolved.

Transfer the mixture to a food processor and blend until smooth, add a splash of water if necessary to loosen. Strain the coulis through a sieve and set aside to cool. Chill in the fridge until needed. If you have a squeezy bottle in your kitchen kit it's ideal for the coulis - so easy to control when dressing up your pots!

Dressing up

Crumble Amaretti biscuits and place in bottom of shot glass. Pour lemon mixture on top of biscuits and place in fridge to set – minimum 2 hours. When ready to serve top with the coulis.

If you wish you could mix praline with the Amaretti biscuits.

The finished effect looks fab.

Continuing my revolutionary bent, I prefer to have something that the kids and the grown-ups will like that isn't related to mincemeat or Christmas pudding – in truth I don't know many kids who are fond of either, so I'll be making one of the favourites – Malteser cake – actually it's more like a tray bake, cut into cubes and boxed.

Whilst we're on the subject of “de rigeur” Christmas – what about making Rocky Road? Check out the “Outside the box” post for all the options. You could make it more festive by decorating with edible gold glitter and stars, both of which are easily available these days. Nigella gives a recipe for Christmas Rocky Road, strangely enough in “Nigella Christmas”!

Phew – Christmas Day breakfast and canapé ideas coming next.