The first thing I love about Christmas is the presents; giving and receiving. The second thing would be the food. Christmas dinner, Christmas pudding, Ferrero Rocher, Cheese boards… the list is endless. But another side of Christmas food is Christmas Baking, and we all know how much I love baking!
I have two recipes for you in this post, both as alternatives to a traditional Christmas Pudding. The first is my tried and tested Spicy Mulled Wine Plum Crumble, a really hearty and festive pudding. It’s great served warm with cream or custard, and is a delicious end to Christmas Dinner.
The second is pinched from one of Jamie Oliver’s Christmas shows; it’s a Panettone Marmelade Bread and Butter Pudding. I love bread and butter pudding, and this version is a light and delicious take on the more traditional recipes.
Mulled Wine Spiced Plum Crumble
For the filling
- 50g/1¾oz butter
- 15 fresh dark plums, halved, stones removed
- 1 vanilla pod, split in half
- 1 star anise
- pinch freshly grated nutmeg
- 2 cinnamon sticks
- 50ml/1¾fl oz water
- 100ml/3½fl oz mulled wine
- 5 tbsp golden syrup
- 4 tbsp caster sugar
For the crumble topping
- 190g/6¾oz plain flour
- 100g/3½oz demerara sugar
- 100g/3½oz butter, softened
- Preheat the oven to 200C/400F/Gas 4.
- Halve the plums and remove the stones. Heat the butter in a large pan over a medium heat, and fry the plums for s few minutes.
- Add the split vanilla pod, star anise, nutmeg and cinnamon sticks to the pan. Add the water, mulled wine, golden syrup and sugar and bring to the boil. Reduce the heat and simmer for 10-15 minutes, until the plums break down to a thick sauce.
- Transfer the plum mixture to a deep ovenproof dish. Don’t forget to remove the star anise, cinnamon sticks and vanilla pods!
- For the crumble topping, mix the flour and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs.
- Sprinkle the crumble over the plums, and sprinkle a little extra brown sugar to make the topping crisp. and
- Bake in the oven for 20-25 minutes, until golden-brown. Leave to cool slightly and serve.
Jamie Oliver’s Bonkers Bread & Butter Panettone Pudding Tart
(Image taken from Jamie Oliver’s website)
- 125g unsalted butter, plus extra for greasing
- 4 tablespoons demerara sugar
- 750g plain panettone
- 1 vanilla pod
- 300ml double cream
- 300ml whole milk
- 5 large free-range eggs
- 100g golden caster sugar
- 60g quality dark chocolate (70%)
- 60g bitter orange marmalade
- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
- Tip the Demerara Sugar into the tart tin and shake around to coat.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
- In a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
- Tear the panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the sugared dish, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
- Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!
I’m not the biggest fan of Christmas Pudding, so I always take one of these to my Mom or Mother-in-Laws house as an alternative, and they always get eaten!
What is your favourite after dinner Pudding?