The Sunday Post (Inverness)




Inspired by the puddings of medieval dinner tables, the Branston Pickle Christmas Pudding is a savoury alternativ­e to the traditiona­l dessert. Densely packed with toasted sourdough breadcrumb­s, mature cheddar, tangy pickle and filled with a decadently stringy mozzarella centre, it’s the perfect dish to share with cheese lovers.

You’ll need:

● 320g toasted breadcrumb­s (best with sourdough, but any bread will do)

● 140g grated cheddar

● 500g Branston Original Pickle

● 2 eggs

● 2 mozzarella balls

● Festive foliage to decorate (optional)


1. Preheat the oven to 180C.

2. Grease your pudding mould with butter or cake release spray.

3. Dice the bread into small chunks and toast in the oven until crisp.

4. Combine the breadcrumb­s, grated cheddar, Branston pickle and egg.

5. Transfer the mix equally into the two pudding moulds.

6. Insert a mozzarella ball ‘core’ into the middle of each pudding, making sure it’s in the centre and covered with the pudding mix.

7. Bake for 25 minutes at 180C.

8. Carefully turn out on to a tray and brush all over with Branston Smooth Pickle to create an even, glossy finish. Try to avoid clumping.

9. Bake again for 10 minutes at 180C.

10. Decorate with Christmas leaves and berries.

11. If necessary, to reheat, preheat oven to 180C and leave in for 15-20 minutes.

12. 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 tray for six minutes, cool and decorate.

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