rum ’n’ plum Christmas pudding
salted caramel chocolate fondants
salted dark chocolate sourdough bread-and-butter pudding
sherry and mushroom choux crown
Stilton, sweet potato and cranberry pie
toasted sourdough and brown butter bread sauce
triple chocolate bûche de Noël
twice-baked goats’ cheese soufflés
whole roast cauliflower with garlic butter and caper dressing
Winter Wonderland gingerbread house
Follow this time plan and you’re guaranteed to bring the most important meal of the year to the table on time, without the stress …
Your time plan will depend on what time you like to serve lunch. If you’re having turkey, weigh it (after stuffing it – if you are doing so) and calculate the cooking time, allowing 30–35 minutes per 1kg (2lb 3½oz), and work out when to get your turkey in the oven – remember to leave plenty of time to allow the turkey to rest.
This guide is based on a 5kg (11lb) turkey, a double oven and serving the main course at 3pm.
From a few days up to 5 weeks ahead. Prepare according to the get-ahead and storage/freezing instructions in the recipes for your Christmas pudding, cranberry sauce, bread sauce and any other elements that can be frozen.
The night before. Take the cranberry sauce and bread sauce out of the freezer and put them in the fridge to thaw. Prepare and stuff your turkey. Prepare any elements of your starter that can be done in advance.
Christmas Day
9.30am Take prepared turkey out of the fridge (keep covered) to come up to room temperature.
About 11.30am Start roasting turkey (according to timings) – remember to baste periodically during cooking. Prepare vegetables. Get Christmas pudding ready to reheat (but don’t heat yet).
About 1.15pm Parboil potatoes, then steam dry. Heat oil or goose fat for potatoes in oven. Take cranberry sauce and bread sauce out of the fridge to bring up to room temperature.
1.45pm Start roasting potatoes – turning occasionally during cooking. Start reheating pudding on hob. If you are serving roast vegetables, check timing and get ready to roast.
About 2.15pm Check turkey is cooked. Take out of oven and transfer to a large board. Cover with foil and leave to rest in a warm place. Put stuffing (if serving separately) in to cook. Start cooking vegetables, according to your chosen recipes. Make gravy to reheat later.
2.30pm Serve your chosen starter.
About 2.50pm Check potatoes, veg and stuffing – if cooked, transfer to serving dishes and keep warm until needed. Finish bread sauce (adding more milk as needed). Reheat gravy.
3pm Take turkey and all the trimmings to the table and serve.
About 4pm Serve Christmas pudding with brandy butter, cream or sauce of your choice.
OVEN TEMPERATURES
| °C | Fan Oven | Gas mark |
| 110 | 90 | ¼ |
| 130 | 110 | ½ |
| 140 | 120 | 1 |
| 150 | 130 | 2 |
| 170 | 150 | 3 |
| 180 | 160 | 4 |
| 190 | 170 | 5 |
| 200 | 180 | 6 |
| 220 | 200 | 7 |
| 230 | 210 | 8 |
| 240 | 220 | 9 |
WEIGHTS
| Metric | Imperial |
| 15g | ½oz |
| 25g | 1oz |
| 40g | 1½oz |
| 50g | 2oz |
| 75g | 3oz |
| 100g | 3½oz |
| 125g | 4oz |
| 150g | 5oz |
| 175g | 6oz |
| 200g | 7oz |
| 225g | 8oz |
| 250g | 9oz |
| 275g | 10oz |
| 300g | 11oz |
| 350g | 12oz |
| 375g | 13oz |
| 400g | 14oz |
| 425g | 15oz |
| 450g | 1lb |
| 550g | 1¼lb |
| 700g | 1½lb |
| 900g | 2lb |
| 1.1kg | 2½lb |