Christmas Baking

Filling your house with the smells of spiced baked goods is one of the most enjoyable parts of the festive season. The baking of mince pies, Christmas puddings and yule logs brings family and friends together in the kitchen. Our enamelware baking pans, trays, and bowls are a great addition to any kitchen during the holiday season, providing the versatility that is so vital in a busy Christmas kitchen.

Below are some suggestions for how to use our enamelware to assist your Christmas Baking.

Christmas Pudding



  • 1 cup raisins
  • 1 cup sultanas
  • 1 cup self-raising flour
  • 1 cup finely grated butter (about 115g/4oz)
  • 1 cup fresh brown breadcrumbs (from 4 slices of bread)
  • 1 cup light muscovado sugar
  • 1 cup mixed nuts, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 1 cup milk
  • 1 large egg
  • butter, for greasing


For a traditional Christmas dessert, try our indulgent Christmas pudding. Our Prep Set and Jugs ensure you are fully equipped for the recipe. And for a more contemporary spiced Christmas treat, our pear, cinnamon, and almond loaf is delicious snack on a winter afternoon. Bake in our loaf tin and cut up into hearty chunks to serve on one of our serving trays.

1. Empty the first six cups and the nuts, if using, into a large mixing bowl from our Prep Set with the spices, then stir in the milk and egg. Once well combined, tip into a one of our medium sized enamel bowls from our Prep Set.

2. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours.

3. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto one of our deep plates.

Pear, Cinnamon and Almond Loaf



  • 175g unsalted butter, softened, plus extra to grease
  • 150g light brown soft sugar
  • 3 Free Range Eggs
  • 150g self-raising flour
  • 100g ground almonds
  • 1 tsp ground cinnamon
  • ½ tsp fine salt
  • 3 Conference Pears, peeled, cored and cut into 2cm chunks
  • 2½-3 tbsp icing sugar
  • 1-2 drops of Almond Extract
  • 1 tbsp toasted flaked almonds


1. Preheat the oven to 160˚C, gas mark 3; grease and line your loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy. Beat in the eggs one at a time. Mix the flour, almonds, cinnamon and salt in a bowl, then beat into the batter until just combined. Reserve a handful of the chopped pears and stir the rest into the batter.

2. Tip into the prepared Loaf Tin, level out the top, then scatter the remaining pear on top and bake for 1 hour 15 minutes- 1 hour 20 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely in the loaf tin.

3. Mix the icing sugar with 1-2 tsp water and the almond extract. Drizzle over the cake, scatter with the flaked almonds and serve.