Three festive desserts for Christmas pudding haters

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. Proofiteroles By: Francesca Strange, founder of The Proof bakery, London Makes: approx 20 Ingredients: For the choux pastry: 100g unsalted butter 125ml cold water 125ml whole milk 150g sifted plain flour 1 tsp caster sugar Pinch of salt 4 large eggs For the chocolate sauce: 25g unsalted butter 125ml double cream 90g caster Sugar ½ tsp vanilla extract 50g cocoa powder 25g chopped dark chocolate For the créme chantilly: 250ml double/whipping cream Vanilla extract and paste 30g caster sugar Method: Pre-heat the oven to 180C/gas mark 4. Marmalade bread and butter pudding and cinnamon ice cream open image in gallery Transform stale bread and other leftovers in this pud By: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: For the custard: 110g milk 110g double cream 50g sugar 1 egg 20g egg yolk For the marmalade bread and butter pudding: 6 brioche slices Butter Marmalade Caster sugar 1L orange juice For the cinnamon ice cream: 330g milk 90g double cream 120g sugar 100g egg yolks Vanilla extract ½ tsp cinnamon powder Method: For the custard: In a Kitchenaid, mix all the ingredients for the custard together until emulsified. For the marmalade bread and butter pudding: In a 5x4in cast-iron pot, melt a stick of butter over a low heat and spread this to evenly coat the base of the pan before dusting with a layer of sugar on top. Crema catalana open image in gallery Easier and with arguably more flavour than a crème brûlée By: Peter Sanchez-Iglesias, chef-owner at Paco Tapas, Bristol Makes: 6 Ingredients: ½ orange zest, microplaned ½ zest orange, microplaned 750g goat’s milk 150g caster sugar 2 whole eggs 40g corn flour 8 egg yolks 16g fennel seeds 4g cinnamon Method: Add your goat’s milk to a saucepan on low heat, before adding in the citrus zest, fennel seeds and cinnamon.