Raymond Blanc's Christmas pudding

This recipe is the Christmas pudding we serve at Le Manoir and is the result of 20 years development; each ingredient plays a part. I wanted to create a pudding which included more rather than less and is one of the UK’s greatest culinary treat after steak and kidney pudding – we hope that you enjoy it!

Cooking time: 5hrs.

Special equipment: Pudding basins, ladle.

Makes: 1 x 1ltr pudding / 2 x 1/2ltr puddings.

894 Xmas Pud Landscape MAIN IMAGE

 

Ingredients Required

Ingredients for the pudding
80g Raisins
100g Sultanas
280g Candied peel, chopped
1 Apple, granny smith, & grated
1 Orange, zest & juice
40g Flour plain
70g Breadcrumbs, brown bread
1 tbsp Almond powder
4 tbsp Treacle, warmed in a pan of water to loosen (*2)
100g Suet
4 pinches Mixed spice
2 pinches Sea salt
1 Egg, medium
4 tsp Rum, Captain Morgan’s
2 tbsp Cognac Vs
1 tbsp Guinness
1 tbsp Ruby port, Skeffington
50ml Cognac to seal the pudding
For the Armagnac butter
150g Butter, unsalted
75g Sugar, icing
4-8 tbsp Armagnac

Cooking Method

Planning ahead          

The pudding can be prepared and steamed 2 months in advance stored in a cool place and steamed again to reheat it (*1).

Preparing the puddings

Prepare your basins by greasing them well, with extra butter.

In a large bowl, mix all of the pudding ingredients together thoroughly. Fill the pudding basins to 1cm below the rim. Now cover with a circle of greaseproof paper followed by a large piece of foil. Tie this tight around with a piece of string.

Cooking the pudding

Steam the pudding for 5 hours, or the smaller ones for 3 ½ to 4 hours. If you do not have a steamer, cook the puddings on a wire rack in a pan of simmering water topping it up occasionally. Once cooked, remove the basins from the steamer and leave to cool. Unwrap and pour 50 ml of cognac to cover and rewrap in cling film. Store in a cool place until needed.

Making the armagnac butter

With a whisk, cream the butter until white. Beat in the sugar gradually. Add the Armagnac little by little. Beat it in thoroughly, and should the mixture show any sign of curdling, do not add all of the alcohol, as you can pour it over the top of the pudding when serving. The butter should be white and foamy. Refrigerate until needed.

Reheating and serving

Reheat the large pudding by steaming it for about 2 hours, the smaller ones for about 1 hour. The longer you steam them, the darker they will become. Turn the puddings out onto a serving dish, and decorate with some holly. Heat and flame a ladleful of Armagnac, pour over the pudding and serve with Armagnac butter separately.

 

Alternative dessert recipes:

* Mince pies

Galette des rois

* Iced coffee parfait

 

Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.