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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Turkey


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Edd Kimber's mini chocolate Christmas puddings

'After a big lunch, the last thing I want is a heavy pud laced with brandy. So I prefer to make individual puddings, flavoured with chocolate instead of brandy. The best thing is, they can be whipped up in minutes.' Edd Kimber

  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Total time:30 minutes 30 minutes

Makes: 4


60g unsalted butter, very soft, plus extra for greasing
100g raisins
75g sultanas
50g soft prunes, roughly chopped
60g light brown soft sugar
1 tbsp black treacle
2 large eggs
60g self-raising flour
1 tbsp cocoa powder
1 tsp mixed spice
1⁄2 tsp ground cinnamon
Large pinch freshly grated nutmeg

For the chocolate sauce: 

150ml whipping cream
75g dark chocolate
(60-70 per cent cocoa), roughly chopped 


1. Preheat the oven to 180°C, gas mark 4. Grease 4 dariole or pudding moulds (about 150ml in volume) well with butter. Put the dried fruit in a large bowl and pour over 3 tbsp boiling water, then allow to sit for a few minutes to soak it up.

2. Pulse the remaining pudding ingredients in a food processor a few times, just until the mixture is smooth and fully combined (if you don’t have a food processor, you can do this with electric beaters or a wooden spoon). Scrape the batter into the bowl with the soaked fruit and mix together.

3. Divide between the prepared moulds and place on a baking tray. Bake for 15-20 minutes or until the puddings have risen and a skewer inserted into the middle comes out clean.

4. Meanwhile, for the sauce, put the cream and chocolate
in a small saucepan set over a medium-low heat, then stir constantly until melted and smooth.

5. Remove the puddings from the oven and immediately turn them out onto plates. Pour the chocolate sauce over the warm puddings and serve. 

Cook's tip
The puddings can be frozen for up to 1 month before baking. Freeze uncooked puddings in the moulds, wrapping well in cling film. Remove cling film and bake from frozen at 180°C, gas mark 4 for 35-40 minutes, or until a skewer inserted into the middle comes out clean. 

866587 Domaine des Forges Côteaux du Layon Chaume £8.49

A luscious sweet wine with balancing freshness. Chenin Blanc grapes are carefully vinified at cool temperatures in vats and oak barrels, ensuring a wonderful combination of fruity sweetness and bright fresh flavours.

Heston's mulled cider trifle

'Give trifle a makeover this Christmas. Layers of spiced custard, macerated citrus and mulled cider jelly make this a trifl e to celebrate - and celebrate with.' 
Heston Blumenthal

  • Preparation time:1 hour, plus cooling, chilling and setting
  • Cooking time:90 minutes
  • Total time:2 hours 30 minutes, plus cooling, chilling and setting

Serves: 14 - 16


For the mulled cider jelly:

800g Heston from Waitrose spiced mulled cider
200g vermouth
100g golden caster sugar
4 lemons, zest and juice
32g gelatine leaf

For the ginger biscuits:

90g plain flour
85g ground almonds
½ tsp baking powder
½ tsp salt
1½ tbsp ground ginger
110g unsalted butter, cubed and chilled
100g golden caster sugar
40g egg yolks
35g olive oil

For the spiced custard:

200g whole milk
400g double cream
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp ground allspice
2 tsp ground cinnamon
200g egg yolks
110g caster sugar
2 gelatine leaves, soaked in water

For the macerated citrus:

1 grapefruit
2 lemons
4 oranges
1 lime, zest
1 tbsp caster sugar

For the Chantilly cream:

3 vanilla pods, seeds (discard the pods)
2 x 600ml tub double cream
6 tbsp icing sugar

For the candied citrus zest:

30g citrus peel, cut into small triangles
125g golden caster sugar
30g honey
Lime zest, to decorate



1. Combine the cider, vermouth and sugar in a saucepan. Allow to come to a simmer until the sugar has dissolved; remove from the heat and cool to room temperature. Then add the lemon zest, juice and gelatine. Allow the gelatine to soften in the mixture for about 20 minutes. Put the pan back over a medium heat and warm the liquid until the gelatine is fully melted; leave aside to set.

2. For the biscuits, sift the flour, almonds, baking powder, salt and ground ginger into a bowl; set aside. Using a mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for about 5 minutes until light and fluffy. Reduce the speed to low and add the dry ingredients.

3. Continue to mix gently until you have a crumbly texture. Combine the egg and olive oil, then add gradually, mixing well until all the liquid has been incorporated. Shape the dough into a rectangle and wrap in cling film; chill for at least 2 hours.

4. Put the dough between 2 pieces of baking parchment and roll out to 0.5cm thick, place on a tray and put in the freezer for 20 minutes.

5. Preheat the oven to 150°C, gas mark 2. Remove the tray from the freezer and cut out stars using a 7cm star cutter. Transfer the biscuits, well-spaced out, to a parchment-lined tray and bake for 15-20 minutes

(bake any leftover scraps on a separate tray to crumble and use as garnish). Remove from the oven, leave to stand for 2 minutes, then cool completely on a wire rack.

6. For the custard, heat the milk, cream and ground spices in a pan over a medium heat. Bring to the boil and boil for 4 minutes, stirring occasionally with a spatula to ensure it does not stick to the base or boil over; remove from the heat.

7. In a bowl, mix the egg yolks with the sugar, whisk in some of the warmed cream to temper. Slowly add the rest of the cream mixture while whisking continuously. Return the pan to a medium heat and, using a sugar thermometer, heat to a temperature of 76°C while mixing continuously with a spatula. Hold the mixture at this temperature for 2 minutes.

8. Stir in the gelatine until fully dissolved, then place the base of the pan in a bowl of iced water to cool quickly. Transfer to an airtight container, cover the surface of the custard with cling film to prevent a skin from forming, and chill.

9. For the macerated citrus, peel and segment the grapefruit, lemons and oranges (reserve the peel for later), removing the white pith completely. In a bowl, mix the lime zest and sugar, then combine with the segments, cover the bowl with cling film and chill for at least 30 minutes.

10. For the chantilly cream, combine the vanilla seeds, cream and icing sugar; whip until firm peaks form. Transfer the cream into a piping bag and chill.

11. For the candied zest, fill a pan half-full with water and bring to the boil. Put the citrus peel into the boiling water and blanch for 5 seconds. Remove and place in a bowl of iced water to cool completely. In a separate saucepan, add the caster sugar, 125g water, honey and blanched citrus zest. Cook over a medium heat for 10 minutes, until syrupy; allow to sit in the syrup.

12. Assemble the trifle in a large, deep, fl at-sided glass trifle dish (about 3 litres). Put the jelly in a piping bag and fill the dish about 2cm up with jelly. Lay the ginger biscuit stars around the inside of the glass, then place in the fridge for about 15 minutes or until lightly set. Next, pipe enough jelly to cover the biscuits. Place in the fridge for at least 1 hour or until the jelly is fully set. Push more biscuits into the jelly.

13. Put the custard in a pan over a low heat to soften slightly. Once the jelly is set, spoon or pipe the spiced custard on top of the jelly to create a layer about 1.5cm high; chill for another 20 minutes. Next, spoon the macerated citrus on top to create an even layer. Pipe mounds of cream to cover the surface of the fruit segments, then scatter the candied zest over the top. Finely grate over some lime zest, then crumble the leftover baked ginger biscuit mixture on top before serving.

866587 Domaine des Forges Côteaux du Layon Chaume £8.49

A luscious sweet wine with balancing freshness. Chenin Blanc grapes are carefully vinified at cool temperatures in vats and oak barrels, ensuring a wonderful combination of fruity sweetness and bright fresh flavours.


Rose and Cinnamon Mince Pies

If you have an intolerance to wheat, that doesn't mean that you have to miss out on all the wonderful Christmas baking. Take this recipe for deliciously fragrant mince pies, for example, adapted from Antoinette Savill's Big Book of Wheat-Free Cooking

  • Preparation time:30 minutes
  • Cooking time:25 minutes
  • Total time:55 minutes 55 minutes

Makes: 12


  • Filling
  • ½ tsp ground cinnamon
  • 225g mincemeat
  • 150g wheat-free marzipan
  • Pastry
  • 125g gluten-free flour
  • 65g cold butter, cubed
  • Pinch of salt
  • 2 tsp caster sugar
  • 1 small egg, lightly beaten
  • A few drops of rose water


  1. Preheat the oven to 180°C, gas mark 4.
  2. Put the flour, butter, salt and sugar in a food processor. Process until the mix resembles fine breadcrumbs. Gradually add the egg and rose water, processing briefly until you have a dough. Wrap and freeze for 10 minutes. Roll out carefully (it will be quite crumbly). Cut into 12 circles. Put in a muffin tin. If the pastry cracks, press together with your fingers.
  3. Mix the cinnamon into the mincemeat and use to fill the pastry cases. Bake for 25 minutes. Roll out the marzipan, cut into stars and use to top the pies. Serve warm.

866587 Domaine des Forges Côteaux du Layon Chaume £8.49

A luscious sweet wine with balancing freshness. Chenin Blanc grapes are carefully vinified at cool temperatures in vats and oak barrels, ensuring a wonderful combination of fruity sweetness and bright fresh flavours.

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