By Marie-Antoinette Issa.
Christmas desserts are just as hotly debated as the mains. Should the finale be a flaming, boozy Christmas pudding, a light and airy pavlova crowned with Summer fruit or a colourful, layered trifle that keeps giving with every spoonful?
This year, three Chefs step up to defend their festive favourites: Tom Deadman champions pudding, Bryan Nelson takes a stand for pavlova, and Mike Food makes the case for trifle. Each brings tradition, technique, and personality to the table.
For Tom Deadman of Bistro Moncur, Christmas pudding is not just dessert - it’s ritual, theatre and a little bit of chaos. "It’s quintessentially Christmas! It’s rich, sweet and honestly nothing beats it with a scoop of clotted-cream ice cream on a hot Aussie day,” he says.
Tom knows pudding has a reputation for being heavy, but he leans into it. "It’s the festive season - the one day you’re absolutely meant to have a big lunch and loosen the belt a notch or two!”
When it comes to toppings, he’s not afraid to buck tradition. "I go against the grain, it’s ice cream all the way! The hot-and-cold contrast makes it perfect for an Aussie Summer’s day.”
Of course, no pudding is complete without the dramatic flourish of fire. "The flaming brandy, without a doubt! As a kid, my Mum would light the brandy and I’d pour it over - I did singe half my fringe one year, but it was all part of the magic.”
Modern twists also have a place at the table. "A white chocolate anglaise works every time, who doesn’t love chocolate? It gives the classic pudding a modern, crowd-pleasing twist.” For those who question pudding’s Summer credentials? Tom is ready. "Pavlova – no one can decide if it’s Aussie, Kiwi, or Russian. Trifle? That’s basically a kids’ dessert. Christmas pudding? That’s the one you actually crave on Christmas day, no matter the weather.”
Given seconds to sum it up, Tom’s talk is simple: Pudding is sweet, boozy and you get to set fire to it! What's not to like?”
According to Ciao Cielo’s Head Chef Bryan Nelson, Aussies just seem to do everything a bit better than the Brits – our weather, our beaches, our cricket team and of course, our Christmas Day desserts. "All banter aside…the pavlova is at the top of the list: a fluffy creation with a delicate, crisp outer shell, crowned with lightly whipped cream and juicy Summer fruit. It’s perfect for soaring Christmas Day temperatures.”
If pudding is tradition and spectacle, pavlova is elegance and Summer grace. For Bryan, it’s the dessert that truly sings in the Australian sun. "A pavlova is a pillowy cloud with a delicately crisp shell, crowned with lightly whipped cream and a refreshing burst of peak-season fruit - the very essence of an Australian Christmas. Its lightness makes it the perfect finale after you’ve eaten yourself sideways at Christmas lunch. Honestly, nothing finishes the feast quite like it.”
Some dismiss pavlova as all style and no substance, but Bryan knows better. "Like all the best things in life, it’s absolutely both. Achieving that perfect shell is a fine art, as is whipping the cream to that sweet spot between too runny and too stiff. Then there’s balance – cutting through the sweetness with just the right amount of acidity from your chosen toppings. It’s simple, but never simplistic.”
The toppings are where the magic happens. "For the staunch pudding loyalists, I’d keep it classic – mixed berries, perhaps a berry coulis drizzle and a touch of mint. As for me? I’ll always choose mango and passionfruit, a little lime zest, pistachio and a few leaves of lemon balm to finish. Heaven.”
Pavlova is also adaptable, a canvas for culinary creativity. "Recently at Ciao Cielo, I put on a limoncello-and-raspberry version that’s been incredibly well received. The pav is nothing if not adaptable.”
For tricky warm weather, Bryan says that room-temperature egg whites are essential. "Bake the pavlova shell a day or two ahead. When baking, usually for about an hour, turn the oven off and leave the pavlova inside for another two hours. This helps it dehydrate slightly and keeps the outer shell crisp. Add the whipped cream and toppings as close to serving time as possible.”
Trifle is the dark horse of the Christmas table, but The Collective’s Mike Food believes it deserves centre stage. "Trifle was always my favourite Christmas dessert growing up and my grandmother would make it every year. I continue this tradition and make a trifle every Christmas. I like to switch up the flavours, sometimes tropical with coconut, mango and passionfruit, other times chocolate and cherry.
"I honestly think trifle deserves a spot at any celebration, which is why I’ve even put one on my current menu: apple and rhubarb with lemon myrtle sponge and a mascarpone mousse.”
Trifle is often misunderstood, but Mike is passionate about defending it. "It has the three components that make any dessert great – cake, cream and fruit. When it’s built with care, flavour and texture in mind, it absolutely sings. It deserves way more respect than it gets.”
Which layer is the hero? "The sponge, hands down. It soaks up all the flavours – the juices, the fruit, the custard. The sponge is what ties everything together and gives structure so it’s not just all custard and jelly.”
If you want to give trifle a modern twist, Mike suggests meringue chunks. "It’s the ultimate addition. The texture holds up, gives a little crunch and chew and it cuts through the creaminess in the best possible way. It’s an unexpected twist that just works.”
Trifle is no last-minute throw-together. "Absolutely not. Trifle takes planning. You need to think about how you are going to do the layering, the textures inside, what fruit you are going to use and balancing the sweetness. Everything has to be complementary. If anything, it’s the dish for when you have the time.”
It shines on Boxing Day, too. "Trifle only gets better overnight. Everything settles, the flavours marry and the whole thing turns into this cold, creamy, fruity spoonful of happiness. Pavlova collapses and starts to melt while pudding dries out and gets stodgy when cold.”
Verdict:
Christmas pudding, pavlova or trifle – each has its virtues. Pudding delivers fire, drama and old-school charm. Pavlova is light, elegant and endlessly adaptable. Trifle layers nostalgia, freshness and fun.
Like Christmas itself, there’s room at the table for debate, indulgence and a little friendly rivalry. If you can’t choose? Why not have all three?
