As festive to-do lists grow and homes fill with guests, the spirit of Christmas often inspires a burst of ambitious baking. Pastry chef and author Nicola Lamb has risen to the occasion with two spectacular, crowd-pleasing desserts designed to dazzle at the Christmas table while offering clever make-ahead shortcuts.
Decadent Chocolate Fondant Bundt Cake: A Festive Centrepiece
Designed to be the resplendent centrepiece of your festive spread, Nicola Lamb's chocolate fondant bundt cake promises rich, decadent flavour. Served warm from the oven and piled high with ice cream or pouring cream, it's an indulgent treat perfect for sharing.
The batter can be prepared up to 24 hours in advance and stored in the refrigerator, a boon for busy hosts. If baking from chilled, simply add an extra 10 minutes to the cooking time. The recipe combines 250g of butter, six large eggs, and a luxurious blend of 250g dark chocolate and 50g milk chocolate, enriched with malt syrup and whole milk.
After whipping the eggs and 150g of caster sugar to a pale, thick ribbon, the melted chocolate mixture is folded in, followed by 120g of plain flour, 20g of cocoa powder, and half a teaspoon of sea salt. Baked at 180C (160C fan) for around 20 minutes, the cake is ready when the edges are set but the centre retains a gentle wobble.
Make-Ahead Luxury: Nutcracker Hazelnut Creme Brulee
For a sophisticated yet manageable dessert, Lamb's 'Nutcracker' hazelnut creme brulee offers pure luxury. The custard base can be prepared a day in advance, allowing flavours to mature and stress to melt away on the day.
The recipe begins by blending 90g of whole roast hazelnuts with 120ml of whole milk to create a smooth, nutty paste. This is gently heated with 360ml of double cream and 90g of light brown sugar before being combined with three lightly whisked eggs and a pinch of salt.
The custards are baked in a water bath at 140C (120C fan) for 30-40 minutes until just set with a slight wobble, then chilled for at least three hours or overnight. Lamb provides a genius make-ahead topping: a crunchy hazelnut caramel made by stirring 60g of roast hazelnuts into 120g of melted caster sugar, cooled and blitzed into a fine crumb to sprinkle over just before serving.
Stress-Free Festive Entertaining
Nicola Lamb, author of the Kitchen Projects newsletter and the book Sift, has crafted these recipes with the time-pressed festive host in mind. By incorporating strategic do-ahead steps—from a refrigerated cake batter to a fully set, chilled custard—she ensures that impressive results don't require last-minute panic.
These desserts embody the festive spirit of sharing and celebration, proving that with a little planning, creating stunning Christmas crowdpleasers can be a joyful part of the season rather than a source of stress. Whether you opt for the warm, chocolatey comfort of the bundt cake or the cool, nutty elegance of the brulee, your guests are guaranteed to be impressed.
