A flaming Christmas pudding is the ultimate end to the Christmas Day meal, and a truly British tradition. If you’re looking for the perfect Christmas pudding to serve to family and friends, why not try making your own this year? For all those budding Mrs Beetons out there, we’ve managed to convince Pastry Chef Dusan Voda at The Old Government House Hotel and Spa in Guernsey to share his secret recipe for the ultimate festive pud.
This recipe combines all the conventional ingredients, smells and tastes of a traditional Christmas pudding. In the lead up to Christmas, the heady scent of citrus peel, dried fruit, and cinnamon will undoubtedly leave you feeling festive – if you weren’t already. It’s common for the pudding to be made on ‘Stir-up Sunday’ at the end of November, to allow the flavours to mature. However, if you’re running a little behind it’ll be just as good after a week or two, so get going!
The most distinctive taste that comes from this particular pud is brandy, so if that’s your tipple of choice, this is the recipe to follow. And if you were wondering what to pair with the festive finale, Dusan suggests Ale as an alternative accompaniment to your perfect Christmas pudding. Enjoy.
125g glace cherries
25g candied orange peel
1 lemon – zested and juiced
1 orange – zested and juiced
1 cooking apple – peeled and diced
55g self raising flour
110g bread crumbs
1 teaspoon cinnamon
- Add the raisins, sultanas, currants, cherries, orange peel, lemon, orange and cooking apple to the brandy.
- Cover and leave to marinate.
- Combine the rest of the ingredients together in a mixing bowl.
- Add the marinade to the mix. Stir thoroughly.
- Steam the mix for 1 hour.