Orange and Lemon Panettone Bread and Butter Pudding

The Twelve Recipes of Christmas

Dawn: (Still singing as if her life depended upon it) On the sixth day of Christmas my true Love Food gave to me…

Andrew: Bread and butter pudding!20151225_212704


Dawn: Bread and butter pudding! My dear chap, that is not Christmassy! It’s rather everyday!

Andrew: Not this version!

Dawn: This had better be good!

Andrew: Well the bread is replaced by panettone, which we often see as a Christmas gift these days.

Dawn: That’s very true. Many people aren’t sure how to serve it, and with so many cakes around it may go stale.

Andrew: Well that’s not a problem. In fact panetonne keeps its texture for a while, even after slicing.


Serves 6 to 8

  • One panetonne
  • 50-100g butter
  • Orange marmalade
  • A handful of dried fruit
  • 50ml of orange or lemon liqueur
  • 300ml double or single cream
  • 3 egg yolks
  • 50g caster sugar
  • 50g demerara sugar
  • A few squares of good quality chocolate


  • Place the dried fruit in a saucepan. Add the liqueur and warm over a low heat for five minutes. Remove from the heat and allow to cool.
  • Preheat the oven to Gas 6/200⁰C.
  • Slice the top, bottom and sides from the panetonne, then slice the remaining pieces into 1cm wide slices.
  • Butter each side of the panetonne, including the offcuts.
  • Spread one teaspoon of orange marmalade on each slice, then cut into triangles.
  • Arrange these in a lightly greased ovenproof dish in rows, so they are packed and overlapping.
  • Pour the cooled fruits and liqueur evenly over the panetonne.
  • In a bowl, mix the caster sugar and egg yolks into the cream.
  • This custard can then be poured evenly onto the pudding and left to absorb for 30 minutes.
  • Dot the top of the pudding with a few dollops of marmalade and the chocolate which can be grated or thinly sliced.
  • Bake in the preheated oven for 30-40 minutes until golden and crunchy on top.
  • Serve on its own, with cream or ice cream, fresh custard or fresh fruits.20151225_215428

Dawn: You know Andrew, you have won over my early doubts!

Andrew: The cleanliness of your bowl tells me that!!!

Dawn: Another winner! I’m a panettone bread and butter convert!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

Apple and Dates Stuffing

The Twelve Recipes of Christmas

On the third day of Christmas, my true love gave to me…three French hens…

which would all benefit from being stuffed!


Stuffing can be anything you have to hand – that’s edible, of course!

This recipe started out as a chestnut stuffing one and quickly became an apple and dates stuffing, instead.


150g wholemeal bread (approximately 3 slices), made into breadcrumbs (either by rubbing the bread against a grater or popping it into a food processor and blitzing it )

1 red onion (or white, whichever your preference is)

1 eating apple, washed and grated

7 dried dates, chopped

1 egg, beaten

Sprinkling of mixed herbs OR 1 tsp of thyme


  • Put all the ingredients except the egg into a basin and mix together.IMG_3311
  • Make a well in to the centre of the ingredients and add the beaten egg. Now, mix into the other ingredients.
  • Don’t make the stuffing too wet or too dry; if too wet it will be stodgy and if too dry it will be crumbly and difficult to handle.
  • You are now ready to stuff the turkey. It’s easiest to stuff by turning the turkey to lie on it’s front, so enabling you easy access to the neck area. Put the stuffing in the neck end ONLY as it might not cook sufficiently in the body cavity.IMG_3314

Dawn: Don’t add the egg until you are ready to stuff the turkey. This prevents bacteria penetrating the stuffing which may not reach a sufficiently high temperature during the cooking to kill it off so DON’T add the egg until you are ready to cook the turkey.

Andrew: A chicken or turkey will benefit from being stuffed as the stuffing will help keep the meat moist as it cooks. It simply helps prevent the meat from drying out too much during the long cooking time.

Dawn: Absolutely, and some recipes will use sausage meat in the stuffing.

Andrew: Yes, this is true. The egg will offer sufficient moisture for a turkey up to to about 6-7kg in weight.

Dawn: Additional moisture can come from smearing the turkey with butter by rubbing it into it’s skin.

Andrew: And then by criss-crossing streaky bacon strips across it. The bacon will release it’s juices as it cooks and these will seep into the turkey meat.

Dawn: Voila! A simple stuffing recipe that can be made by everyone. A recipe that can be adapted to what you may have in the kitchen cupboards: from traditional sage and onion stuffing, through to chestnut and bacon stuffing, or apricots, cranberries and walnuts stuffing…the possibilities are endless.

Whatever combination you opt for, enjoy your festive selection! Merry Christmas season, everyone!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!


Wonderful Baked Glazed Ham

Drum roll, please!

Suspense mounts…

In chorus: Starting TODAY!

Love Food are thrilled to be bringing you a mini series of tasty, delicious and Christmas-inspired recipes:

The Twelve Recipes of Christmas

Not exactly a partridge….munching our way through the very first of these mouthwatering and tasty dishes: Wonderful Baked Glazed Ham

Dawn: (Singing incredibly melodically) On the first day of Christmas my true Love Food gave to me…

Andrew: Or cooked for you in this case…

Dawn: Cooked. Of course!

Andrew: A traditional ham, with a wee special twist.

Dawn: Ham! Delicious and a wonderful nostalgic Christmas Eve smell wafting through the house.

Andrew: Carols from Kings. The Snowman.

Dawn: I’m famished! So how do we do this?


  • One large ham (Smoked or unsmoked according to preference)
  • 24 cloves
  • 1tbsp English Mustard
  • 2tbsps demerara sugar
  • 2tsps Chinese Five Spice
  • Pepper for seasoning


  • Your ham should be soaked for 12-24 hours to remove as much salt as possible, changing the water frequently.
  • Pre-heat oven to Gas Mark 3/Electric 160⁰C.
  • In a baking tray lay two pieces of tin foil crossing each other.
  • Place the ham in the centre of the foil, season with black pepper and rub 1tsp of Five Spice into the surface of the meat.20151224_140218
  • Fold the first piece of foil over the ham and crimp the edges together. Try to leave a space around the ham, like a small tent. This allows heat to circulate. Repeat with the second piece of foil.
  • Place in the oven for 20 minutes per pound/half kilogram. We used a six pound/three kilogram ham, so cooked it for two hours.
  • After the cooking time is up, remove the baking tray from the oven and turn the temperature to Gas 7/200⁰C.
  • Unfold the foil and carefully remove the ham to a chopping board or clean kitchen work surface.
  • Use a sharp knife to cut away the skin, leaving as much fat as possible.
  • Use the same knife to cut diagonals about 2 cm apart across the fat. Repeat in the opposite direction to produce a criss-cross effect.20151224_141115
  • Press the sharp end of each clove into each of the sections on the fat.20151224_141404
  • Mix together the remaining Five Spice and sugar in a bowl.
  • Using a flat knife, spread the mustard onto the surface of the ham.
  • As quickly as you can, spread the sugar and spice onto the mustard with your hands. It will drip if you aren’t quick!20151224_141828
  • Place ham back in the baking tray and return to the oven for about 30 minutes until you have a wonderful dark brown glaze.20151224_144456

Dawn: Smells quite divine!

Andrew: I love a bit of it still warm.

Dawn: Or with some pickles and a chunk of crusty wholemeal bread.


Andrew: How about with cold turkey cuts for a Christmas Day supper?

Dawn: Alternative glazes can be made with honey, or even with marmalade or cranberry sauce.

Andrew: Five Spice was just the spice to hand. Cumin seed or allspice could have been used too. Any old spice, but not any of that Old Spice from the back of the bathroom cabinet!!! Hohoho!

Dawn: Hilarious, I’m sure. Keep your eyes open for the next 11 days as we will the blogging more tasty and seasonally popular recipes with more festive Christmas foodie favours.

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

Dawn and Andrew: Merry Christmas everyone!