14 Christmas Trifle And Pudding Recipes

Trifles and large-format puddings were meant for parties: they're served from a single bowl, feed a crowd, and look fantastic on the table. Plus, they're best when made in advance, knocking at least one more item off your day-of holiday party to do list. Here's our favourite Christmas trifle and pudding recipes, from traditional flavours to some new holiday twists.

Black Forest Trifle

This decadent Black Forest trifle with cherries is a holiday party waiting to happen. It's easy to make ahead (and tastes even better the next day). Get our black forest trifle recipe.

Cranberry And Clementine Eton Mess

Eton mess—kind of a cross between trifle and pavlova—makes the perfect sweet-tart-creamy-crunchy ending to a festive meal. Both the meringues and the saucy fruit can be made days ahead, so all you need to do is whip your cream and assemble your mess—either in individual bowls or glasses or on a platter, family-style—when you’re ready for it. Get our cranberry and clementine Eton mess recipe.

Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Catherine Doherty, Food Styling by Eshun Mott.

Strawberry And Lime Curd Trifle

Tart lime curd and buttery pistachios add a pale green contrast to rosy strawberries and the pairing is reminiscent of those strawberry-kiwi-flavoured treats you enjoyed as a kid. Take the shortcut with store-bought angel food cake; this trifle is full of other homemade elements. Get our strawberry and lime curd trifle recipe.

(Recipes by Donna Borooah; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Eshun Mott; Prop styling by Madeleine Johari)

No Bake Raspberry Trifle

Bust out your best novelty glassware: This no-bake trifle recipe from the 1990s remains unchanged and as delicious as ever. Get our no-bake raspberry trifle recipe.

Cake design by Brooke Cowitz, Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Madeleine Johari, Food Styling by Michelle Lucas Larving

Lemon Meringue Trifle

Looking for a great make-ahead desert? This lemon meringue trifle recipe improves over time as the ladyfingers soak in the limoncello & lemon juice. Get our lemon meringue trifle recipe. 

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Eggnog Panna Cotta

With a beautiful silky texture, this panna cotta tastes even better than it looks. Get our eggnog panna cotta recipe.

(Recipes by Irene Ngo, Produced by Stephanie Han Kim, Photography by Erik Putz, Food Styling by Michelle Rabin, Prop styling by Renée Drexler)

Cranberry-Mandarin Trifle

Our twist on classic trifle sparkles with fruit. Since it tastes better if refrigerated overnight, you only have to dollop on whipped cream before serving. Get our cranberry mandarin recipe.

Sticky Toffee Pudding

A classic British dessert, allegedly made popular in the 1970s by Francis Coulson, chef at Sharrow Bay Country House in northern England. (No matter its origins, this deluxe moist spongey cake with caramel and creamy custard sauce will please every sweet tooth.) Get our sticky toffee pudding recipe.

(Photo: Roberto Caruso)

Christmas Pudding With Brandy-Butter Sauce

Drizzled with a rich sauce, this luxurious pudding is the perfect way to cap off a traditional roast beef dinner over the holidays. Get our Christmas pudding with brandy-butter sauce recipe.

(Photo, Erik Putz.)

Christmas Pudding Muffins

Individual servings of this Christmas classic? Yes, please. Get our Christmas pudding muffins recipe.

(Photo: Erik Putz)

Cranberry Sticky Pudding

Our incredibly moist minis can be made days in advance, then reheated in the microwave. Get our cranberry sticky pudding recipe.

Banana Pudding

This ridiculously delicious dessert is the perfect marriage of from-scratch and store bought components. After chilling, the cookies become soft enough to scoop, but still have a bit of bite. Get our banana pudding recipe.

Produced by Stephanie Han Kim, Photo by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Andrea McCrindle.

Dunkaroo Trifle

Dunkaroos were the after-school snack of choice for many kids of the ’90s. We used them to add whimsy and nostalgic crunch to this fun trifle. Get this dunkaroo trifle recipe.

Recipes and text by Stefanie Phillips; produced by Sun Ngo; photography by Carmen Cheung; food styling by Ashley Denton; prop styling by Nicole Billark; illustrations by Yesenia Reyes.

Riz à l’Impératrice

This classic French moulded rice pudding—excerpted from Camilla Wynne's cookbook, Nature's Candy—is a showstopper. Get this rice pudding recipe.

Recipes and text by Camilla Wynne. Photography by Mickaël A. Bandassak. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.

Ginger-Berry Cookies And Cream Trifle

This dessert was inspired by English trifle, but we riffed on the classic to make it easier, quicker and a bit more chic. Add a splash of sherry to the berries for an extra flavour hit. Get our ginger-berry cookies and cream trifle recipe.

(Photo: Angus Fergusson)