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Christmas dinner dessert that can be made 2 days ahead and travel 3 hours in a car.

cleopatra999 Nov 22, 2012 12:47 PM

apple pie is an obvious choice, but I am looking for other thoughts. From the simple to fancy please, chocolate always a good option!

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  1. roxlet RE: cleopatra999 Nov 22, 2012 01:08 PM

    Search this board for my sticky toffee pudding recipe. It is actually a cake, and extremely durable, so it would definitely travel well. You could whip the cream and cook the toffee sauce at your destination.

    14 Replies
    1. re: roxlet
      cleopatra999 RE: roxlet Nov 22, 2012 01:27 PM

      Thanks Roxlet, I LOVE sticky toffee pudding. that is a very good idea.

      1. re: cleopatra999
        roxlet RE: cleopatra999 Nov 22, 2012 01:42 PM

        I don't have my computer and am posting from a phone, otherwise I'd post my recipe that I got from a country inn in Ireland. It's fantastic.

        1. re: roxlet
          cleopatra999 RE: roxlet Nov 22, 2012 01:49 PM

          I found it here no problem.

          1. re: cleopatra999
            The Dairy Queen RE: cleopatra999 Nov 23, 2012 10:40 AM

            Here is a link to roxlet's recipe: http://chowhound.chow.com/topics/7715...


      2. re: roxlet
        Saluti RE: roxlet Nov 22, 2012 04:43 PM

        Your recipe sounds delicious and I am definitely going to try it. May I ask what type of tea you brew for this recipe?

        1. re: Saluti
          roxlet RE: Saluti Nov 24, 2012 06:13 AM

          Just a regular black tea is fine. This is the only sticky toffee pudding recipe that I've ever seen with tea, but it is delicious!

        2. re: roxlet
          cleopatra999 RE: roxlet Dec 22, 2012 06:31 AM

          Roxlet, I was hoping to make this cake today, will it stay well wrapped or frozen until the 25th?

          1. re: cleopatra999
            roxlet RE: cleopatra999 Dec 22, 2012 07:22 AM

            Wrapped will be fine. We have eaten leftover STP for days after Christmas. It's a very sturdy cake.

            1. re: roxlet
              cleopatra999 RE: roxlet Dec 26, 2012 04:52 PM

              really enjoyed the sticky toffee pudding for Xmas dessert. One question, it was less moist/dense than I am used to before the toffee sauce was poured over. Should I have poured some of the toffee sauce over the whole cake the day I baked it, then wrapped and transported it? I felt like I wanted to let something soak into it. Flavour was delish! I bought already chopped dates, I would maybe throw them in the foodpro to get them a little smaller.

              1. re: cleopatra999
                magiesmom RE: cleopatra999 Dec 26, 2012 05:13 PM

                Already chopped dates are a lot drier in my experience and so you need to make up for that somehow.

                1. re: magiesmom
                  cleopatra999 RE: magiesmom Dec 26, 2012 05:23 PM

                  good to know, next time I will opt for whole!

                2. re: cleopatra999
                  roxlet RE: cleopatra999 Dec 26, 2012 06:47 PM

                  I think that if you just ladle a good amount of toffee sauce over the cut slices, it should be plenty moist. I use whole dates and chop them up. Also, I tend to let my dates soak in the tea for a good long while until they are completely plumped up since I think that adds to the moisture.

                  1. re: roxlet
                    cleopatra999 RE: roxlet Dec 27, 2012 07:52 AM

                    I will definitely try this next time!! thanks Roxlet, winner recipe!

                    1. re: cleopatra999
                      roxlet RE: cleopatra999 Dec 27, 2012 09:05 AM

                      Glad you liked it!

          2. juliejulez RE: cleopatra999 Nov 22, 2012 06:28 PM

            Peanut Butter Squares are always a crowd pleaser and are super super easy (no bake).

            1/2 cup butter
            2 cups powdered sugar
            1 1/2 cups graham cracker crumbs (this is about 1 of the "envelopes")
            1 cup creamy peanut butter
            1 bag chocolate chips

            Line a 13x9 cake pan or pyrex casserole with foil. Set aside.

            Crush the graham crackers in whatever method you prefer (I usually do a plastic bag and roll w/ a rolling pin). Add the powdered sugar to the graham crackers and mix well. Set aside.

            On the stove, melt the butter (use a large saucepan), then add in the peanut butter and allow it to melt while mixing w/ the butter. Once melted, mix in the graham cracker/powdered sugar mix. Once incorporated, spread evenly into the 13x9 pyrex/cake pan.

            Then, melt the chocolate however you want, microwave or stove. Once it's melted, pour over the peanut butter mixture and spread it out evenly. Then, put in refrigerator until it is completely cool. Once cook, remove and pull out bars with the foil. Then, cut to whatever sizes/shapes you want.

            1 Reply
            1. re: juliejulez
              cleopatra999 RE: juliejulez Nov 22, 2012 09:11 PM

              sounds delicious, but SO loathes peanut butter. Also looking for something not a square, should have said that in my OP.

            2. ipsedixit RE: cleopatra999 Nov 22, 2012 09:28 PM


              Freeze and with 3 hours in a car it'll be thawed perfectly by the time you arrive at your destination.

              2 Replies
              1. re: ipsedixit
                cleopatra999 RE: ipsedixit Nov 23, 2012 07:06 AM

                the 3 hours is the day after making the dessert, but the day before xmas. I could keep it on ice in a cooler for the trip, but if it thaws slightly could I leave it thawed for the day? Or should I get it back in the freezer and take out before dinner?

                1. re: cleopatra999
                  ipsedixit RE: cleopatra999 Nov 23, 2012 11:40 AM

                  Leave it thawed for the day and in the fridge.

              2. s
                Saluti RE: cleopatra999 Nov 23, 2012 07:25 AM

                How about a rum cake? That would be perfect to make ahead of time. It would give the rum a chance to really soak into the cake.

                3 Replies
                1. re: Saluti
                  cleopatra999 RE: Saluti Nov 23, 2012 10:09 AM

                  Rum is a favourite around this house. Do you have a recipe Saluti?

                  1. re: cleopatra999
                    Saluti RE: cleopatra999 Nov 23, 2012 11:54 AM

                    I use the Bacardi rum cake recipe which is made with a mix. Don't laugh, it's really good. If you like more rum, double the amount of syrup. Using a mix without the pudding and then adding it yourself gives the cake a better texture in my opinion. I think I use the Duncan Hines Classic Yellow. My recipe is from an old magazine but the following link is the same exact one.


                    1. re: Saluti
                      Isolda RE: Saluti Dec 22, 2012 02:31 PM

                      Not laughing here. That really is delicious and one of the few cakes that tastes good from a mix.

                2. n
                  Nanzi RE: cleopatra999 Dec 22, 2012 08:05 AM


                  1. a
                    aelliottsherman RE: cleopatra999 Dec 22, 2012 02:38 PM

                    The easiest dessert I know is angel food cake (go ahead and buy one, if you don't want to make it yourself) drizzled with chocolate ice-cream topping and crowned with either smashed candy canes or Heath bars.

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