10 Jamie Oliver Make-Ahead Christmas Desserts

The best Christmas puddings are the ones that are already sitting in the fridge or freezer when the big day arrives. These ten desserts, inspired by Jamie Oliver’s relaxed approach to entertaining, can all be made at least a day ahead, and several will happily keep for a week or more.

There is something for everyone, from a rich chocolate torte and a no-bake cheesecake to a zesty lemon tart, a frozen berry semifreddo and a sticky ginger cake that gets better with time. Each recipe tells you exactly how far ahead you can go.

1. Flourless Chocolate Torte

A rich, flourless chocolate torte keeps beautifully for three days, and it actually slices better after a night in the fridge. A small piece goes a long way.

Servings: 12 · Total time: 1 hour, plus cooling

Ingredients

• 200g dark chocolate, chopped
• 150g butter
• 4 large eggs, separated
• 150g caster sugar
• 100g ground almonds
• Zest of 1 orange
• Cocoa powder, to dust
• Crème fraîche and raspberries, to serve

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Grease and line a 23cm springform tin.
2. Melt the chocolate and butter and cool slightly. Whisk the yolks and sugar until pale, then stir in the chocolate, almonds and orange zest.
3. Whisk the whites to soft peaks and fold in gently.
4. Bake for 35–40 minutes until set with a slight wobble. Cool in the tin, then cover and keep for up to 3 days. Dust with cocoa and serve with crème fraîche and raspberries.

2. Chocolate Orange Tiramisu

Coffee-soaked sponge fingers layered with orange mascarpone cream and grated chocolate make a festive twist on tiramisu. It needs at least six hours in the fridge, so make it the day before.

Servings: 10 · Total time: 25 minutes, plus chilling

Ingredients

• 250ml strong coffee, cooled
• 100ml fresh orange juice
• 200g sponge fingers
• 500g mascarpone
• 300ml double cream
• 75g icing sugar
• Zest of 2 oranges
• 75g dark chocolate, grated
• Cocoa powder, to dust

Instructions

1. Mix the coffee and orange juice in a shallow dish.
2. Beat the mascarpone, cream, icing sugar and most of the orange zest until thick and smooth.
3. Briefly dip half the sponge fingers in the coffee and lay in a 20 x 30cm dish. Spread with half the cream and sprinkle with half the chocolate. Repeat the layers.
4. Cover and chill for at least 6 hours, or up to 2 days. Dust with cocoa and finish with the remaining zest.

3. Make-Ahead Berry Trifle

A classic trifle with sponge, berries, custard and cream is best made the day before so the layers can settle. It is a real festive crowd-pleaser.

Servings: 10 · Total time: 30 minutes, plus chilling

Ingredients

• 250g plain sponge cake, sliced
• 4 tbsp raspberry jam
• 150ml fresh orange juice
• 400g frozen mixed berries, defrosted
• 500ml ready-made fresh custard
• 400ml double cream
• 1 tbsp icing sugar
• 25g flaked almonds, toasted

Instructions

1. Spread the sponge with jam, arrange in a glass bowl and spoon over the orange juice.
2. Add the berries, then pour over the custard and chill for 2 hours.
3. Whip the cream with the icing sugar, spread over and chill for up to 24 hours. Scatter with almonds before serving.

4. Zesty Lemon Tart

A sharp, silky lemon tart is a refreshing end to a rich meal and keeps for two days in the fridge. Dust it with icing sugar just before serving.

Servings: 10 · Total time: 1 hour 15 minutes, plus chilling

Ingredients

• 320g ready-rolled sweet shortcrust pastry
• 5 large eggs
• 175g caster sugar
• Zest and juice of 4 lemons
• 200ml double cream
• Icing sugar, to dust

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a 23cm tart tin and bake blind for 15 minutes, then 5–10 minutes without beans until golden.
2. Reduce the oven to 150°C (130°C fan), gas mark 2. Whisk the eggs, sugar, lemon zest and juice and cream until smooth.
3. Pour into the warm case and bake for 30–35 minutes until just set with a slight wobble in the centre.
4. Cool, then chill for at least 2 hours, or up to 2 days. Dust with icing sugar to serve.

5. Frozen Berry Semifreddo

A no-churn frozen berry semifreddo can be made up to a month ahead and sliced straight from the freezer. It is light, fruity and pretty.

Servings: 10 · Total time: 20 minutes, plus freezing

Ingredients

• 300g frozen mixed berries, defrosted
• 2 tbsp icing sugar
• 600ml double cream
• 1 x 397g tin condensed milk
• Zest of 1 lemon
• Fresh berries and mint, to serve

Instructions

1. Blitz the defrosted berries with the icing sugar and sieve to remove the seeds.
2. Whip the cream, condensed milk and lemon zest to soft peaks.
3. Line a 900g loaf tin with cling film, spoon in the cream and ripple through the berry purée.
4. Freeze for at least 6 hours, or up to 1 month. Turn out, slice and serve with fresh berries and mint.

6. Make-Ahead Pavlova

Bake the meringue up to a week ahead, then add cream and fruit just before serving. It is the easiest show-off pudding there is.

Servings: 10 · Total time: 1 hour 45 minutes, plus cooling

Ingredients

• 4 large egg whites
• 250g caster sugar
• 1 tsp cornflour
• 1 tsp white vinegar
• 400ml double cream
• 400g mixed berries
• Seeds of 1/2 pomegranate

Instructions

1. Preheat the oven to 140°C (120°C fan), gas mark 1. Whisk the egg whites to stiff peaks, then whisk in the sugar a spoonful at a time. Fold in the cornflour and vinegar.
2. Spoon into a 23cm circle on a lined tray and bake for 1 hour 15 minutes. Turn off the oven and cool inside.
3. Store in an airtight tin for up to a week. Top with whipped cream and fruit just before serving.

7. Sticky Ginger Cake

A dark, sticky ginger cake gets moister and more flavourful the longer you keep it. Wrap it well and it will keep for a week.

Servings: 10 · Total time: 1 hour 15 minutes, plus cooling

Ingredients

• 125g butter
• 125g dark muscovado sugar
• 125g black treacle
• 100g golden syrup
• 200ml whole milk
• 2 large eggs, beaten
• 250g self-raising flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• 3 balls stem ginger, chopped

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Line a 900g loaf tin.
2. Melt the butter, sugar, treacle and syrup together. Cool slightly, then whisk in the milk and eggs.
3. Sift the flour, spices and bicarbonate of soda into a bowl, pour in the wet mixture and stir until smooth. Fold in the stem ginger.
4. Pour into the tin and bake for 1 hour until a skewer comes out clean. Cool in the tin, then wrap and keep for up to a week.

8. White Chocolate and Raspberry Cheesecake

Creamy white chocolate and sharp raspberries on a buttery biscuit base set in the fridge with no baking at all. Make it up to two days ahead.

Servings: 12 · Total time: 25 minutes, plus chilling

Ingredients

• 250g digestive biscuits, crushed
• 100g butter, melted
• 200g white chocolate, chopped
• 500g full-fat cream cheese
• 300ml double cream
• 75g icing sugar
• Zest of 1 lemon
• 250g raspberries

Instructions

1. Mix the biscuits and butter and press into a lined 23cm springform tin. Chill.
2. Melt the white chocolate gently and cool slightly.
3. Beat the cream cheese, icing sugar and lemon zest, then whisk in the cream until thick. Fold in the white chocolate and half the raspberries, lightly crushed.
4. Spread over the base and chill for at least 6 hours, or up to 2 days. Top with the remaining raspberries.

9. Chocolate Pots

Silky chocolate pots set in the fridge and can be made two days ahead. Top with a little cream and orange zest to serve.

Servings: 6 · Total time: 15 minutes, plus chilling

Ingredients

• 200g dark chocolate, chopped
• 300ml double cream
• 25g butter
• 2 tbsp runny honey
• Zest of 1 orange
• Crème fraîche, to serve

Instructions

1. Heat the cream, butter and honey until steaming. Pour over the chocolate and stir until smooth, then add most of the zest.
2. Pour into 6 small glasses and chill for at least 3 hours, or up to 2 days.
3. Serve with crème fraîche and the remaining zest.

10. Clementine Drizzle Cake

A light sponge soaked in a crunchy clementine sugar glaze stays moist for days. It is lovely after dinner or with a cup of tea on Boxing Day.

Servings: 10 · Total time: 1 hour 10 minutes, plus cooling

Ingredients

• 175g butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• Zest of 3 clementines
• 2 tbsp whole milk
• For the drizzle: juice of 3 clementines
• For the drizzle: 100g granulated sugar
• 1 clementine, thinly sliced, to decorate

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Line a 900g loaf tin.
2. Beat the butter and sugar until pale, add the eggs one at a time, then fold in the flour, zest and milk.
3. Pour into the tin and bake for 45–50 minutes until a skewer comes out clean.
4. Mix the juice and sugar and spoon over the hot cake. Top with clementine slices and cool in the tin. Keep in a tin for up to 4 days.