Fabulous Festive Puddings

Looking for a delicious version of the traditional pudding or something different? Our Test Kitchen has it covered

- Jessica Ransom And Keiron George

GLUTEN-FREE HONEY RICOTTA CHEESECAKE WITH A WALNUT BISCUIT BASE

This no-bake cheesecake is best made the night before, which is perfect if you’re entertaining!

PER SERVING 373 cals, 29g fat, 14g sat fat, 21g carbs

SERVES 12

200g (7oz) gluten-free biscuits, we used Hobnobs

100g (3½oz) toasted walnuts

150g (5oz) unsalted butter, cubed

For the filling:

350g (12oz) full-fat cream cheese

250g (9oz) ricotta

45g (1½oz) icing sugar

3tbsp honey, plus extra to serve

1tbsp vanilla extract

For the decoration: (optional)

1-2 figs, cut into thin wedges

30g (1oz) pomegranate seeds

15g (½oz) toasted walnuts, chopped and coated in edible glitter

You will need:

18cm (7in) springform cake tin, approx 7.5cm (3in) deep, greased and lined

1 In a food processor, blitz the biscuits and walnuts to fine breadcrumbs. Melt the butter, then pour into the biscuit and nut mix, and combine. Press into the tin in an even layer.

2 Set aside in the fridge for 30 mins.

3 Meanwhile, make the filling by whisking the cream cheese, ricotta, icing sugar, honey and vanilla until thick and fluffy. Scrape down the sides halfway through.