Branston-Christmas-pudding

Branston Christmas Puddings

Prep Time:
25mins
Cooking Time:
35mins
Serves:
24 mini puddings/ 1 litre pudding

We’ve been back in the kitchen with Branston this season and have come up with some wonderful savoury treats! These Christmas Puddings make a great festive centrepiece for the table and are sure to get you in the holiday spirit!

Ingredients

For The Mini Christmas Puddings:

  • 320g toasted breadcrumbs (I use sourdough, but any bread will do, dice the bread into small chunks approx. half a cm and toast in the oven until crisp, weigh after toasting)
  • 140g grated cheddar
  • 500g Branston Original Pickle
  • 2 eggs
  • Festive foliage or decoration (optional)

 

For The Christmas Pudding:

  • 160g toasted breadcrumbs (I use sourdough, but any bread will do)
  • 70g grated cheddar
  • 250g Branston Original Pickle
  • 1 small egg
  • Festive foliage to decorate (optional)

 

Method

For The Christmas Puddings:

  1. Preheat the oven to 180°c
  2. Grease your pudding mould with butter or cake release spray
  3. Now combine the breadcrumbs, grated cheddar, Branstons and egg
  4. Transfer the mix equally into the two pudding moulds
  5. Now insert a mozzarella ball ‘core’ into the middle of the pudding, making sure it’s in the centre and covered with the pudding mix
  6. Bake for 25 mins at –180°c
  7. Carefully turn out onto a tray and brush neatly all over with the Branston Smooth Pickle to create an even, glossy finish. Try to avoid clumping!
  8. Bake again for 10 minutes at 180°c
  9. Decorate with Christmas leaves and berries

 

Best served hot!

To reheat the pudding, preheat oven to 180c and heat for 15-20 minutes

Alternatively,  for mini puddings, divide the mix into greased cupcake pans and bake for 15 minutes, then turn out, brush with glaze and bake again (on a baking tray) for 6 minutes, cool and decorate

 

For The Christmas Pudding:

  1. Preheat the oven to 180°C
  2. Grease your pudding mould with butter or cake releasing spray
  3. Dice the bread into small chunks approx. 1/2 cm in size and toast in the oven until crisp
  4. Now combine the breadcrumbs, grated cheddar, Branston Original Pickle and egg
  5. Transfer the mix into the pudding mould
  6. Now, insert a mozzarella ball ‘core’ into the middle of the pudding, making sure it’s in the centre and covered with the pudding mix
  7. Bake for 25 mins at 180°C
  8. Carefully turn out onto a tray and brush neatly all over with the Branston Smooth Pickle to create an even, glossy finish. Try to avoid clumping!
  9. Bake again for 10 minutes at 180°C
  10. Decorate with Christmas leaves and berries (optional)

 

Best served hot!

To reheat the pudding, preheat oven to 180c and heat for 10 minutes

Lily Vanilli