Jane Austen Christmas: 14 Regency Treats From the Handwritten Recipe Book in Her Kitchen

Jane Austen Christmas baking starts in a small Hampshire cottage, with a recipe book written by hand. From 1806, Jane Austen, her sister Cassandra and their mother shared a household with family friend Martha Lloyd, and at Chawton Cottage Austen wrote or revised all six of her published novels. Martha kept a handwritten household book of recipes for decades, and it is now on display at Jane Austen’s House. Inside are light wigs, snow cheese, pease soup and pudding after pudding. Add the white soup from Pride and Prejudice and the baked apples Miss Bates talks about in Emma, and you have a cozy Jane Austen Christmas menu fans can actually cook. Here are the cakes, puddings and treats, written for American kitchens and measures..

Jane Austen Christmas Twelfth Night Cake

In Austen’s England, Christmas did not end on December 26. The celebrations stretched to Twelfth Night in early January, and a tall iced Twelfth Night cake was the star of the party. A dried bean and a pea were baked inside, and whoever found them was crowned king or queen for the night. Ours is a spiced fruit cake under a snowy white icing. It is the perfect centerpiece for a Jane Austen Christmas table. Love dark, fruity bakes? Try these fruitcake recipes grandma got right..

You will need: 1 cup softened butter, 1 cup sugar, 4 eggs, 2 1/4 cups flour, 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 1/2 cup milk, 1 1/2 cups raisins and currants, 1/2 cup candied peel, 1 large dried bean, 2 cups powdered sugar, 3 tbsp lemon juice

How to make it: 1. Heat the oven to 325°F and line a 9-inch round pan. 2. Cream butter and sugar, then beat in the eggs. 3. Fold in the dry ingredients with the milk, then the fruit and peel. 4. Push the bean inside and bake 60 to 70 minutes. 5. Cool, then spread with lemon icing and top with holly for show only.

Jane Austen Christmas Plum Pudding

A dark steamed plum pudding was the crowning dessert of an English Christmas in Austen’s time, and puddings fill page after page of Martha Lloyd’s household book. In those days “plums” meant raisins and currants. Packed with fruit, breadcrumbs and warm spice, it turns out rich and festive. Tip: keep the water at a gentle simmer and check it often so the pot never runs dry. For a cozy cousin, see these sticky toffee pudding ideas.

You will need: 1 1/2 cups fresh breadcrumbs, 3/4 cup flour, 3/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp baking powder, 1/2 tsp salt, 1 1/2 cups raisins, 1/2 cup currants, 1/2 cup grated cold butter, 2 eggs, 3/4 cup milk, 2 tbsp molasses

How to make it: 1. Butter a 6-cup pudding basin. 2. Mix the dry ingredients, fruit and butter. 3. Whisk eggs, milk and molasses and stir in. 4. Spoon into the basin and cover tightly with buttered foil. 5. Steam on a rack in a covered pot of simmering water 2 1/2 to 3 hours, then turn out.

Jane Austen Christmas White Soup From Pride and Prejudice

In Pride and Prejudice, Mr. Bingley says the ball at Netherfield will go ahead as soon as enough white soup is made. White soup was a creamy almond soup served at Regency parties, pale, silky and elegant. Serve it as the first course of your holiday dinner and guests will feel like they stepped into the novel. Tip: blend it well and strain it for that smooth ballroom finish. For more cozy bowls, see these comfort soups for cold nights.

You will need: 2 tbsp butter, 1 onion, 1 celery rib, 1 cup blanched almonds or almond flour, 4 cups chicken broth, 1 cup heavy cream, pinch of mace or nutmeg, salt and white pepper, chives

How to make it: 1. Cook onion and celery in butter until soft. 2. Add almonds and broth and simmer 25 minutes. 3. Blend until very smooth and strain back into the pot. 4. Stir in cream and mace and heat gently. 5. Season and top with chives.

Mince Pies With Pastry Stars

Little mince pies were an English Christmas habit long before Austen’s time, and they are still a holiday must in Britain. Our fruit mince is all apples, raisins, currants, citrus and spice, with no meat. A plate of these tiny pies would suit any Jane Austen Christmas gathering, from tea in the parlor to Christmas Eve. Tip: make the filling a day ahead so the flavors deepen. For more British holiday baking, see this Mary Berry Christmas collection.

You will need: 2 cups chopped apples, 3/4 cup raisins, 1/2 cup currants, 1/2 cup brown sugar, 1/4 cup apple juice, 2 tbsp butter, zest and juice of 1 orange, 1 tsp mixed spice, 2 rounds pie pastry, 1 egg

How to make it: 1. Simmer the fruit, sugar, juice, butter, zest and spice 20 minutes, then cool. 2. Heat the oven to 400°F. 3. Press pastry rounds into a mini muffin pan and fill. 4. Top each with a pastry star. 5. Brush with egg and bake 15 to 18 minutes.

Light Wigs (Soft Regency Caraway Buns)

Light wigs are one of the recipes in Martha Lloyd’s household book, and despite the funny name they are simply soft, lightly sweet yeast buns scented with caraway. They belonged on Regency tea tables, split and spread with butter. Tip: crush the caraway seeds lightly so the flavor spreads through the dough. Not a caraway fan? Use a pinch of nutmeg. For more soft bakes, see these homemade dinner rolls.

You will need: 1 cup warm full-fat milk, 2 1/4 tsp instant yeast, 1/4 cup sugar, 4 tbsp melted butter, 1 egg, 3 1/4 cups flour, 1/2 tsp salt, 2 tsp caraway seeds, 1 egg for brushing

How to make it: 1. Mix milk, yeast, sugar, butter and egg. 2. Add flour, salt and caraway and knead 6 minutes. 3. Let rise 1 hour until doubled. 4. Shape 12 buns and rise 30 minutes. 5. Brush with egg and bake at 375°F for 15 to 18 minutes.

Jane Austen Christmas Rich Plum Cake

A rich plum cake was the showpiece of the Regency holiday season, dark, dense and packed with dried fruit. This one wears a crown of almonds, nuts and glacé cherries instead of icing, an easy finish that looks like a jewel box. Tie a ribbon around it and it makes a lovely gift. Tip: soak the fruit in orange juice overnight and bake low so the edges stay soft. For more holiday baking from the old novels, see these Victorian Christmas recipes.

You will need: 2 cups raisins, 1 cup currants, 1/2 cup candied peel, 1/2 cup orange juice, 1 cup softened butter, 1 cup brown sugar, 4 eggs, 2 cups flour, 1 tsp baking powder, 1 1/2 tsp mixed spice, 1/2 tsp salt, 1 cup almonds, pecans and glacé cherries

How to make it: 1. Soak the fruit in orange juice overnight. 2. Heat the oven to 300°F and line an 8-inch pan. 3. Cream butter and sugar, then add eggs. 4. Fold in flour, spices, salt and fruit, then arrange nuts and cherries on top. 5. Bake 2 to 2 1/4 hours and cool in the pan.

Jane Austen Christmas Baked Apples From Emma

In Emma, chatty Miss Bates talks happily about the baked apples in her household, and simple baked apples were a cozy winter dessert in Regency homes. They fill the kitchen with the smell of cinnamon and butter. Add them to your holiday menu for an easy dessert that looks lovely on the table. Tip: core the apples from the top but leave the bottoms in place so the filling stays inside. For more old favorites, try these old-fashioned apple desserts.

You will need: 6 firm baking apples, 1/3 cup brown sugar, 1/4 cup chopped walnuts, 1/4 cup raisins, 1 tsp cinnamon, 3 tbsp butter, 3/4 cup apple juice, cream for serving

How to make it: 1. Heat the oven to 375°F. 2. Core the apples from the top, leaving the bottoms. 3. Pack with sugar, walnuts, raisins and cinnamon and top with butter. 4. Set in a dish with the apple juice. 5. Bake 40 to 50 minutes, basting twice, and serve warm with cream.

Orange Marmalade for Christmas Morning Toast

Orange marmalade was a treasured English breakfast spread, and household recipe books of the period often included preserves made from Seville and sweet oranges. Bright, bittersweet and glossy, it is just right on hot buttered toast on Christmas morning, and a jar makes a sweet gift for a fellow Austen fan. Tip: test the set by dropping a little on a cold plate; if it wrinkles when pushed, it is ready. For more sunny ideas, see these bright citrus desserts.

You will need: 4 oranges, 1 lemon, 6 cups water, 6 cups sugar, buttered toast for serving

How to make it: 1. Halve the fruit, squeeze the juice and slice the peel thin. 2. Simmer peel, juice and water 1 1/2 hours until soft. 3. Stir in the sugar until dissolved. 4. Boil hard 15 to 20 minutes to 220°F. 5. Pour into clean jars, cool and refrigerate.

Jane Austen Christmas Caraway Seed Cake

Seed cake was the classic English tea cake of Austen’s day, a buttery loaf studded with caraway seeds. It is lightly sweet, fragrant and perfect with a cup of tea on a cold December afternoon. Bake one for your Jane Austen Christmas spread and it will feel straight out of a Regency parlor. Tip: toast the seeds in a dry pan for one minute to wake up their flavor. For more tea time cakes, see these classic British desserts and bakes.

You will need: 1 cup softened butter, 1 cup sugar, 4 eggs, 2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tbsp caraway seeds, 1/4 cup milk, 1 tsp vanilla, 1 tbsp coarse sugar

How to make it: 1. Heat the oven to 350°F and line a 9×5 loaf pan. 2. Beat butter and sugar until pale, then add eggs. 3. Fold in flour, baking powder, salt and caraway, then milk and vanilla. 4. Sprinkle with coarse sugar. 5. Bake 50 to 60 minutes.

Bread and Butter Pudding

Bread and butter pudding is the thrifty English dessert that turns stale bread into something special, and puddings like it filled Regency household books. Buttered bread soaks in vanilla custard with currants, then bakes until puffed and golden on top. It is warm, comforting and perfect for a winter supper. Tip: let the bread soak 20 minutes so the custard sinks all the way in. Read the full story in this bread and butter pudding recipe.

You will need: 8 slices day-old bread, 4 tbsp soft butter, 1/2 cup currants, 3 eggs, 1/3 cup sugar, 2 cups full-fat milk, 1/2 cup cream, 1 tsp vanilla, nutmeg

How to make it: 1. Butter the bread, cut into pieces and layer in a buttered dish with currants. 2. Whisk eggs, sugar, milk, cream and vanilla and pour over. 3. Grate nutmeg on top and soak 20 minutes. 4. Bake in a water bath at 350°F for 40 to 45 minutes. 5. Serve warm.

Snow Cheese (Lemon Cream Dessert)

Snow cheese is another recipe from Martha Lloyd’s household book, and it is lovely in its simplicity: cream whipped with lemon and sugar until it is as light and white as fresh snow. Regency cooks drained it so it set softly, almost like a fresh cheese. It makes a quiet, pretty ending after a rich holiday meal. Tip: chill the bowl and cream first so it whips fast. For more sunny sweets, see these lemon desserts grandma made.

You will need: 2 cups heavy cream, 1/2 cup powdered sugar, zest of 2 lemons, 3 tbsp lemon juice, pinch of nutmeg, berries and thin cookies for serving

How to make it: 1. Chill a bowl and whisk. 2. Whip cream with powdered sugar and zest to soft peaks. 3. Slowly whisk in the lemon juice until thick. 4. Spoon into a cheesecloth-lined sieve and chill 4 hours. 5. Turn out, dust with nutmeg and add berries.

Jane Austen Christmas Roast Goose

Roast goose was a traditional English holiday bird long before turkey took over, rich and full of flavor. The skin turns crisp and golden as the fat renders, and that fat makes the best roast potatoes you will ever taste. Serve it with braised red cabbage and tart apples for a Jane Austen Christmas dinner fit for Mansfield Park. Tip: prick the skin all over and pour off the fat as it roasts. For more showstoppers, see these holiday roasts besides turkey.

You will need: 1 goose (10 to 12 lb), 2 tsp salt, 1 tsp pepper, 1 tsp dried sage, 3 apples, 1 onion, braised red cabbage for serving

How to make it: 1. Heat the oven to 350°F and prick the skin without piercing the meat. 2. Season and stuff with quartered apples, onion and sage. 3. Roast on a rack about 3 hours, pouring off fat every 45 minutes. 4. Cook until the thigh reads 165°F. 5. Rest 20 minutes and serve with red cabbage.

Gingerbread Nuts (Regency Ginger Biscuits)

Gingerbread nuts were small, crunchy ginger biscuits loved in Georgian and Regency England, just right for a pocket on a winter walk. They are made with molasses, butter and plenty of ground ginger, rolled into little balls and baked until firm. Tip: let them cool on the pan so they crisp up, then keep them in a tin, where they last for weeks. For a chewy cousin, try these ginger molasses cookies.

You will need: 1/2 cup butter, 1/2 cup molasses, 1/3 cup brown sugar, 2 cups flour, 1 tbsp ground ginger, 1 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp salt, zest of 1 orange

How to make it: 1. Heat the oven to 350°F and line two sheets. 2. Melt butter, molasses and sugar, then cool 5 minutes. 3. Stir in flour, spices, soda, salt and zest. 4. Roll into 1-inch balls and flatten slightly. 5. Bake 12 to 14 minutes and cool on the pan.

Jane Austen Christmas Pound Cake

Pound cake has been baked in English kitchens for centuries, named for its old formula of a pound each of butter, sugar, eggs and flour. A golden slice with tea was a simple, elegant treat for callers, the kind of visit that fills Austen’s novels. It keeps beautifully, so bake it ahead for a Jane Austen Christmas tea. Tip: beat the butter and sugar a full five minutes for a fine, tender crumb. For more classics, see these vintage pound cake recipes.

You will need: 1 cup softened butter, 1 cup sugar, 4 room-temperature eggs, 1 3/4 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, zest of 1 lemon, 1 tsp vanilla

How to make it: 1. Heat the oven to 325°F and grease a 9×5 loaf pan. 2. Beat butter and sugar 5 minutes until pale. 3. Beat in eggs one at a time with zest and vanilla. 4. Fold in flour, baking powder and salt. 5. Bake 60 to 70 minutes until golden.