I realise that not everyone shares my enthusiasm for Christmas pudding, in fact, some people positively loathe it. Even I have to admit that it’s a bit heavy going after a big meal, so here are some puddings that are more lightweight but still a bit special.

My family have always been enthusiastic Christmas pudding eaters, no matter how stuffed we were with turkey, and my mother always made a trifle as well. I don’t remember it ever being eaten on Christmas day, but it was always there – and there would have been an outcry if it wasn’t.

Made with amaretti, Amaretto Di Saronno and dried apricots, my trifle is a little bit different to the usual sponge cake and sherry variety, and it looks pretty. You can use canned apricots if you prefer.

The raw eggs in traditional tiramisù can be of concern to some people, so I used the eggs to make a sponge, then doused the sponge with coffee and liqueur, spread it with lots of sweetened mascarpone and rolled it up to make a different Christmas log.

Crème brûlée is my husband’s favourite pudding – or I should say it was – because he was diagnosed earlier on this year with the dreaded ‘D’ word, so very sweet things are now more or less verboten. But made with coffee and Bailey’s liqueur, it is really delicious, and I don’t suppose it will do too much harm if he has it just once a year.

Little sticky toffee puddings must be one of Britain’s ‘top ten’ puds, which is not surprising as they are very obliging.

You can make them either weeks ahead and freeze them, or make them a day or two in advance and store them in an airtight box or tin; then all you have to do is spoon on the sauce (which you can also make in advance and reheat) and pop them in the oven for 10 minutes or so until they’re heated through and the sauce is bubbling.

And, before I forget – they taste wonderful!

And if all these are still too much after that gargantuan meal, take a breather for an hour or so and enjoy them with a cup of coffee later.