# Bread and Butter Pudding **Chef:** Karishma **Cookbook:** Jamie Oliver's Christmas Cookbook **Potluck Date:** December 20, 2025 --- ## Recipe bread and butter pudding, with sweet onions and the gentle heat of mustard. SERVES 81 HOUR 10 MINUTES 2 onions 1.4 litres semi-skimmed milk 3 teaspoons English mustard 3 cloves 3 fresh bay leaves 1 whole nutmeg, for grating 25g unsalted butter 1 rustic loaf of white bread (400g) Preheat the oven to 180ºC/350ºF/gas 4. Peel and finely slice the onions. Place them in a large pan with the milk, mustard, cloves and bay. Simmer on a low heat for 20 minutes, so the flavours infuse and the onions soften, stirring occasionally. Scoop out and discard the cloves, then season the milk mixture with sea salt and black pepper, finely grate in half the nutmeg and stir in the butter. Tear the bread into 3cm chunks and stir into the pan, then transfer it all to a baking dish (20cm x 30cm). Press it down into the dish and bake for around 40 minutes, or until golden and crispy at the edges, but smooth and silky in the middle. Serve hot or warm. It’s the ultimate accompaniment to your roast turkey on Christmas Day, of course, but it also goes really well with roasted chicken and all game birds, and, to be honest, pretty much anything else you care to pair it with! GET AHEAD This can be put together on Christmas Eve, ready to bake on the big day.   Jamie Oliver’s Christmas Cookbook CRANBERRY SAUCE BURNT BUTTER, MAPLE SYRUP, APPLE, THYME & SPICED RUM Cranberry sauce is a great thing to make at this time of year. It’s not only good with roasted meats, but can be used in gravies, stews or even a sweet dessert, like my Frangipane tart here – leftovers need never go to waste! SERVES 8–1020 MINUTES 4 eating apples 50g unsalted butter 2 tablespoons maple syrup 4 sprigs of fresh thyme 300g fresh or frozen cranberries 50ml quality spiced rum Peel and core the apples, then roughly chop and put aside. Melt the butter in a large pan on a medium heat until golden and bubbling. Stir in the maple syrup and when it’s just beginning to lightly caramelize, strip in the thyme leaves and add the apples, cranberries and spiced rum. Leave to cook and reduce with the lid on for around 15 minutes, or until the apples have softened and the sauce is nice and thick. Keep an eye on it and stir occasionally, adding a splash of water to loosen or removing the lid for the last few minutes to let it thicken up – it’s your responsibility to get it to the consistency of your liking. Have a little taste – I like the balance between natural sweetness and acidity, as it really helps to cut through the richness of the meat you’re serving it with, but add a touch more maple syrup, if you want to. Transfer it to a serving bowl, let it cool to room temperature, then cover and chill in the fridge, until needed. GET GIFTING Cranberry sauce makes a great gift – feel free to double or triple the recipe, decant while hot into sterilized jars (see here), and give to family and friends. It’s delicious, and will save them a job, too. It keeps happily in the fridge for a good few weeks.   Jamie Oliver’s Christmas Cookbook HORSERADISH SAUCE FIERY FRESH HORSERADISH, VINEGAR & CRÈME FRAÎCHE SERVES 1210 MINUTES Finely grate 100g of fresh horseradish on to a plate. Add 200g of half-fat crème fraîche. Season really well with sea salt, add a splash of red wine vinegar and mix together well. Taste, adjust the seasoning and the fieriness, then spoon across the plate to cover. Finely grate over a little more fresh horseradish, drizzle with good extra virgin olive oil and serve.   Jamie Oliver’s Christmas Cookbook MINT SAUCE FRAGRANT FRESH MINT, RED WINE VINEGAR, SALT & SUGAR SERVES 1210 MINUTES Pick the leaves from 3 bunches of fresh mint (30g each) into a blender. Add 2 good pinches of sea salt and 2 teaspoons of golden caster sugar, pour over 100ml of boiling kettle water and leave for 1 minute. Add 50ml of red wine vinegar, then blitz to the consistency of your liking. Taste and season to perfection, adding good extra virgin olive oil to taste.   Jamie Oliver’s Christmas Cookbook PIGS IN BLANKETS GONE CRAZY … Pigs in blankets are genius, but lots of clever combos, when wrapped in bacon, are equally delicious. Why don’t you mix it up this year and get people talking? I’ve given you lots of ideas here, so pick your favourites and have fun with them. EACH COMBO MAKES 1 PARCEL30 MINUTES Lay 1 rasher of smoked streaky bacon – and it must be smoked – on a board and run the side of your knife along it to flatten it out, meaning you can chop it in the middle and use half a rasher for each blanket. Place your filling on top, then roll and wrap it up, lining them up in an oiled roasting tray as you go. Cook in a preheated oven at 180ºC/350ºF/gas 4 for around 20 minutes, or until golden and cooked through, then serve. TEAM ½ A RASHER OF BACON WITH … ◆1 knob of Brie-style cheese – 1 shelled walnut half – 1 fresh thyme tip ◆½ a cleaned chicken liver – 1 fresh sage leaf – ½ a dried apricot ◆1 freshly shucked oyster – 1 slice of pickled onion – 1 pinch of dried red chilli flakes ◆1 destoned dried prune – a crumbling of blue cheese – 2 chopped fresh rosemary leaves ◆1 fresh sage leaf – 1 small slice of black pudding ◆1 fresh sage leaf – 1 cocktail sausage ◆1 cube of crustless bread – 2 fresh rosemary leaves ◆1 destoned date – 2 crumbled blanched hazelnuts – 1 drizzle of runny honey ◆1 piece of torn ricotta or firm goat’s cheese – slices of fresh red chilli ◆1 wedge of ripe pear – a few dried cranberries – 1 fresh thyme tip ◆½ a torn ripe fig stuffed with pine nuts – 1 drizzle of runny honey ◆1 little quenelle or ball of stuffing – 2 scrapings of nutmeg   Jamie Oliver’s Christmas Cookbook MEAT STUFFING SWEET ONIONS, LEEKS, SAGE, SMOKY BACON, CHESTNUTS & PORK SHOULDER Everyone loves a good stuffing. The flavour from free-range pork shoulder is far more delicious than sausagemeat – any good butcher will be able to mince this up for you, and with the slow-cooked onions and leeks, it’s a total joy to eat. SERVES 101 HOUR 15 MINUTES PLUS COOLING 2 onions 2 leeks 1 bunch of fresh sage (30g) olive oil 50g unsalted butter 4 rashers of smoked streaky bacon 1 whole nutmeg, for grating 400g stale bread 200g vac-packed chestnuts 1kg minced pork shoulder 1 x 400g tin of peaches, in juice 1 clementine Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (see here), then pack the rest into an appropriately sized oiled baking dish. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half. Drizzle with 1 more tablespoon of oil and, when needed, bake in a preheated oven at 180°C/350°F/gas 4 for 50 minutes, or until golden, gnarly and cooked through. MIX IT UP Feel free to add some minced game to this story, or even a handful of chopped chicken livers, for a nice variation. LOVE YOUR LEFTOVERS Use them in my epic Toad in the hole (see here), or slice almost like a terrine and serve with cheese, bread and pickles.   Jamie Olive --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*