Three delicious Christmas hamper recipes

Christmas may be over, but now is the perfect time to get creative with seasonal left overs to keep in the festive spirit. We’ve selected our favourite recipes to inspire what to do with the treats in your hamper (that’s if there’s any left!).

Panettone Bread and butter pudding

  • 1/2 pint (260 millilitres) milk
  • 1 pint (260 millilitres) double cream
  • 1/2 tsp vanilla extract
  • 80g raisins
  • 1/2 tsp mixed spice 
  • 4 medium eggs
  • 3 ounces (80 grams) caster sugar
  • Panettone, cut into thick slices buttered
  • 2 Slices of white bread buttered 
  • A little icing sugar
  1. Preheat the oven to 160 degrees C.
  2. Mix the cream, milk, vanilla extract, mixed spice and eggs in a bowl.
  3. Butter an ovenproof dish and place a layer of buttered panettone.
  4. Sprinkle with half of the raisins and half of the sugar.
  5. Add a layer of buttered bread and the rest of the raisins and sugar.
  6. Add the final layer of panettone and pour on the milk and cream mix. Let it soak for at least 10 minutes.
  7. Place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be a little wobbly inside.
  8. Serve with cream or ice cream.


Savoury cheesecake

  • 50g Cheese and chive biscuits (crushed)
  • Box of Grissini sticks (crushed)
  • 125g butter, melted
  • 250g full fat soft cheese
  • 250g ricotta
  • 3 large eggs, beaten
  • 100g cheddar, cut into small cubes
  • 1tbsp chopped chives
  • 2tsp chopped fresh thyme
  • 500g shallots, peeled
  • 1tbsp balsamic vinegar
  • 2tbsp olive oil
  1. Use a 20cm spring form cake tin and line the base with baking parchment and an oiled baking sheet.
  2. Preheat the oven to Gas Mark 3/170C. 
  3. Mix together the crushed up grissini, biscuits and butter, then press into the cake tin, smoothing the surface with a spoon. Leave to chill for at least 30 minutes.
  4. Whisk together soft cheese, ricotta and eggs until smooth, then add two thirds of the cheddar, chives and thyme, Season well with salt and freshly ground black pepper. 
  5. Pour into the tin and scatter over the remaining cheddar. 
  6. Place tin onto a baking sheet and bake for approximately 40 minutes, or until the cheesecake is slightly springy to the touch around the edges, with the centre wobbly but not liquid. 
  7. Remove from oven and leave to cool before chilling (preferably overnight to allow the flavours to develop).
  8. While the cheesecake is baking, place the shallots, balsamic vinegar, and olive oil into an oven proof dish and cook at the top of the oven for about 40 minutes, turning occasionally, until tender and golden. 
  9. Cool and chill until ready to serve. To serve, top with shallots and cooking juices.

Cheese, chutney and bacon quiche

For the pastry:

  • 110g plain flour, plus a little extra
  • 55g butter, removed from the fridge for 20 minutes
  • pinch salt
  • 1 egg and a little cold water

For the filling:

  • 125g smoked streaky bacon, grilled until crisp then roughly chopped
  • 75g grated cheddar cheese or any cheese from the hamper
  • 2 large eggs plus 1 large yolk
  • 275ml double cream
  • 1 table spoon of Christmas chutney
  • Salt and freshly milled black pepper
  1. In a food processor, blend the flour and buttered salt until it resembles breadcrumbs. Add the egg and enough water so it forms a soft dough. Rest in the fridge for 30 mins.
  2. Roll out the pastry and line the tin so it is slightly proud of the tin. Prick the base all over with a fork, as this will release any trapped air. Then pop it in the freezer to chill for 30 minutes.
  3. Pre-heat the oven to 190°C gas mark 5, with the baking sheet on the shelf nearest the centre.
  4. Once the pastry case is frozen, place it on a flat surface. Place the piece of foil over it, then press it down over the base and up the sides of the pastry. 
  5. Turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks. Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes. 
  6. Remove from the oven and ease the sides of the foil inwards. Carefully lift it away from the pastry case (you can reserve this foil liner to use another time). 
  7. Brush the base and sides all over with beaten egg (use a little from the filling), which will provide a moisture proof coating so that the pastry stays beautifully crisp.
  8. Return the pastry case to the oven for 8 minutes. Meanwhile, in a large jug or bowl, whisk together the eggs, yolk and cream with a little salt and some freshly milled black pepper.
  9. Remove the cooked pastry case from the oven and reduce the oven temperature to 180°C, gas mark 4, then fill the pastry case by layering up the cheddar cheese (reserving a rounded tablespoon for the top), the Christmas chutney and the bacon.
  10. Next, pour the egg mixture all over the bacon and cheese filling and sprinkle the surface with the reserved cheese. 
  11. Carefully put the quiche back into the oven with the baking tray and bake for 35 minutes, or until the surface is golden brown and the filling has set. 
  12. Leave to rest in the tin for at least 10 minutes then place the quiche on an upturned bowl and gently slide the tin downwards. 
  13. Use a palette knife gently to slide the quiche from the base onto a serving dish or cooling rack.

If you’ve already indulged in most of your Christmas hamper, we’ve put together some ideas for simple snacks instead.

Image by Jiri Hera /


Share this post:

Flexible delivery options

Flexible delivery options

Over 90 years experience

Over 90 years experience

Independently rated

Feefo logo

Bespoke corporate service

Bespoke corporate service

100% secure payment

100% secure payment

Don't take our word for it…

“I have received outstanding feedback for the bespoke hampers, more than ever this year and would like to take this opportunity to thank you and your staff for the smooth transition from ordering to delivery.”

© 2021 Copyright Spicers of Hythe. All rights reserved.


Website by: