A private chef has boldly claimed that his signature festive dessert is so delicious, it has the potential to replace the traditional Christmas pudding on British dinner tables.
A Childhood Favourite, Reimagined
Chris Davey, the owner of the acclaimed Cotswold Guy farm shop and restaurant, has revealed his recipe for a show-stopping chocolate cherry trifle. He believes this creation could dethrone the classic, dense pudding, especially for those who prefer chocolatey treats.
The dessert has its roots in nostalgia. Davey explained that his sister used to make a simple version with cream, Cadbury's Flake, and tinned cherries when they were children. He has since transformed that fond memory into a rich, sophisticated centrepiece.
The Secret to an Elevated Trifle
What makes this dessert special is its balance of nostalgia and gourmet technique. Instead of tinned fruit, Davey uses 500g of frozen black cherries, cooked down with light brown sugar, vanilla, and the zest and juice of a lemon until jammy and intense.
"The lemon zest is key," Davey emphasised. "It cuts through the richness and brightens everything up." This tart cherry layer is then set with gelatine.
The base is a luxurious gluten-free brownie, made with 300g of dark chocolate and 375g of butter. The final layer is a marbled topping of whipped double cream gently folded with melted 70% dark chocolate.
A Make-Ahead Festive Showstopper
Davey champions this trifle not just for its taste but for its practicality. "You can make components ahead of time, which takes the pressure off on the day," he advised. The assembled dessert requires chilling time, making it perfect for busy holiday hosts.
Having served it at countless Christmas dinners and private events, Davey attests to its success. "It's indulgent and it looks stunning, quite perfect for the occasion," he said. "There's something about that combination of rich chocolate, tart cherries, and light cream that just works perfectly together."
The full recipe, shared on 20 December 2025, offers a detailed guide to creating this potential new holiday classic, challenging the long-held dominion of the Christmas pudding in British festive cuisine.
