Posh Christmas pudding recipe - get it ready now, in time for the big day

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Get ahead and make this pudding now so it's all soaked & delicious by Christmas Day...

Roux at the langham christmas pudding recipe

© Roux at The Langham

No, we haven't gone crazy. We know Christmas is miles away and and you're still burying your head in the sand about the whole thing - but the key to making this year's festivities extra special is forward planning.

Proper Christmas puddings need time to mature and get extra yummy - so why not make yours this weekend and then forget about it until Christmas day.

This extra posh version full of nuts, fruits and booze is guaranteed to wow your guests.

It was developed by Michelin star chef Michel Roux Jr's protégé Chris King, who is head chef at Roux at The Landau in London. This man knows his posh nosh.

Chris explains, 'At the restaurant, we make the puddings in September to give them time to mature, and they're actually better the next year.'

'This is the smallest quantity of pudding that it's realistic to make so if you have the space in your fridge, and the restraint to look at it for a year - then you might already be making next years pudding now!'

Roux Christmas Pudding

Serves 16 (Fills two 2L pudding basins)

INGREDIENTS

  • 500g raisins
  • 300g sultanas
  • 300g currants
  • 190g whole blanched almonds
  • 375g suet
  • Juice and zest of 1 orange and 1 lemon
  • 1 medium carrot, peeled and grated
  • 1 large Bramley apple, peeled and grated
  • 200g breadcrumbs (white bread and brioche or croissants)
  • 375g soft light brown sugar
  • 6 whole eggs
  • 1 pinch salt
  • 1tbspn cinnamon
  • 2tbspn mixed spice
  • 125g Chopped candied peel
  • 125g glacé cherries
  • 330ml Guinness
  • 60ml brandy
  • 200g plain flour

METHOD

Put all the ingredients in a very big mixing bowl or even the kitchen sink! Mix well, then cover and refrigerate for a least 24hrs.

Fill the pudding basins up to 2cm below the rim. Cover with greaseproof paper then a cloth and tie tightly with string. Place in a double-boiler or steamer and cover.

Bring to a simmer and cook for 1hr, topping up with boiling water when necessary.

Transfer to a bain-marie or a shallow pan filled with water and bake in the oven at 150c for a further hour and half without the lid. This will help to dry out the top of the pudding a little – sealing it until Christmas.

Remove and check whether the pudding is cooked by gently pressing the top with your fingers – it should be firm to the touch. Alternatively, insert a knife into the pudding – it should come out clean.

Leave to cool. The basin may be slightly greasy and sticky on the outside - wipe it off and tie on a clean cloth.

Keep refrigerated and forget about the pudding until Christmas.

To serve, put the pudding back into a double boiler or steamer with a loose fitting lid and simmer for 3hrs, pour more brandy over the pudding and flambé if you like.

Accompany with some thick double cream or brandy butter.

If you have pudding left (it happens rarely!) then the next day cut thick slices from the pudding, flour them lightly and pan-fry in foaming butter. Yum.



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