Following the sell-out success of Branston’s Cheese and Pickle Mince Pies last year, the nation’s favourite pickle brand announced two exciting new savoury additions to its festive range of mouth-wateringly unique take on Christmas classics: Branston’s ‘Picklebread Men’ – a twist on our favourite gingerbread biscuits – and a Branston Pickle Christmas Pudding.
The mince pies and Picklebread men are available to order online on Lily Vanilli’s website or can be purchased from Lily’s bakery until the 31st of December. However, the recipes can be found down below if you prefer to make your own!
Picklebread Men
Makes 13 Picklebread Men
Ingredients:
460g plain flour
1 tsp baking powder
280g unsalted butter (at room temperature)
340g grated cheddar
5 tbsp Branston Original Pickle
3 tsp Branston Smooth Pickle to glaze
Method:
- Line your baking tray with baking or greaseproof paper
- Combine all the ingredients until they just come together to form a dough, make sure not to over-mix.
- Rest in the fridge for a minimum of 1 hour
- Remove the dough from the fridge and when soft enough to roll, roll out to 3mm thickness
- Cut using a gingerbread man cutter and lay onto the baking tray
- Indent eyes, noses and buttons onto the men
- Rest in the fridge again on the baking tray for 30 minutes
- Preheat the oven to 180°C
- Bake for 15 minutes, or until fully baked and lightly golden brown
- Mix Branston Smooth Pickle with a beaten egg yolk and brush all over the hot Picklebread Men, you can apply two or more coats of the pickle glaze for extra pickle flavour
- Cool and serve
Christmas Pudding
Makes x2 1 litre puddings or x24 mini puddings
Ingredients:
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)
Method:
- Preheat the oven to 180°c
- Grease your pudding mould with butter or cake release spray
- Dice the bread into small chunks approx. half a cm and toast in the oven until crisp
- Now combine the breadcrumbs, grated cheddar, Branston pickle and egg
- Transfer the mix equally into the two pudding moulds
- Now insert a mozzarella ball ‘core’ into the middle of each pudding, making sure it’s in the centre and covered with the pudding mix
- Bake for 25 mins at 180°c
- 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!
- Bake again for 10 minutes at 180°c
- Decorate with Christmas leaves and berries
