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Yes, bread batter can be frozen, but results depend on recipe type, container, and thaw method.

Yes, bread freezes well; wrap tightly, freeze fast, and thaw to room temp or toast straight from frozen.

Yes, you can freeze bread and butter pudding unbaked; assemble, wrap tightly, and bake from frozen or thaw in the fridge for a soft, custardy crumb.

Yes, brawn freezes well for 2–3 months when packed airtight and thawed in the fridge.

Yes, you can freeze Branston Pickle, though the chunky relish softens and may separate; freeze small portions for sauces, toasties, and stews.

Yes, brandy sauce freezes well for up to 3 months when cooled, sealed airtight, and reheated gently to restore a smooth texture.

Yes, brandy butter freezes well for up to 3 months for best taste; keep the brandy butter airtight and thaw in the fridge.

Yes, freezing brambles is safe and simple—wash, dry, tray-freeze, then bag for best quality up to 8–12 months.

Yes, braised beef freezes well for 2–3 months when cooled fast, packed airtight, and thawed safely in the fridge.

Yes, freezing BPA-free water bottles is fine—leave 10% headspace, cap loosely, and use freezer-safe plastics to prevent splits.