Cook Like An Executive Chef This Christmas


William Blue Dining Executive Chef, Jason Hannah, shared his Top 3 Christmas recipes to make sure we impress this year with some Christmas classics. The festive season is all about indulgence and bold flavours, and there is nothing like the following three simple recipes to complete your Christmas dinner spread. Enjoy and have a Merry Christmas from William Blue. 


Mustard Ham Glaze

Mustard Ham Glaze


200g Honey

300g Hot English Mustard

200g water/stock

200g fine diced onion

3 fresh bay leaf




Bring all ingredients to the boil, simmer for 15 minutes.

Strain your mixture and set aside to cool.

With a brush, glaze the ham every 10 minutes while you cook your ham at 160 degrees.  


Vanilla Malt Anglaise

Vanilla Malt Anglaise


600ml of Milk

400ml thickened cream

10 eggs

180g caster sugar

1 vanilla bean pod, split and scraped

100g malt powder



Bring milk, malt powder, cream and vanilla to the boil.

In a separate bowl, cream together the yolks and sugar.

Add the vanilla mixture to the creamed yolks and sugar. 

Return to pot and cook out to 75°C.

Strain and cool over ice.


Christmas Pudding


Christmas Pudding



250g butter

1 cup plain flour

1 cup bread crumbs

Zest of 1 lemon

Zest of 1 orange

4 eggs

½ teaspoon of bi-carb

½ teaspoon of salt

Fruit Mixture

60g nibbed almonds

60g dates

250g sultanas

250g currants

250g seeded raisins

100g cherries

1 tsp mixed spice

½ tsp ground ginger

200ml brandy



Macerate the fruit mixture. Ideally, this is 4-6 weeks but realistically, you might only have a 48-hour window- whatever time you have available is totally fine.

Cream the butter, zest and sugar together and then add in your eggs.

Sieve your bi-carb and flour, then add the salt and breadcrumbs.

Fold fruit mixture into your dry mix.

Add the mixture into a plastic nestle dariole mould(s).

Wrap the moulds in foil and steam for 45 minutes to 1 hour.