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.
|Ingredients for the pudding|
|280g||Candied peel, chopped|
|1||Apple, granny smith, & grated|
|1||Orange, zest & juice|
|70g||Breadcrumbs, brown bread|
|1 tbsp||Almond powder|
|4 tbsp||Treacle, warmed in a pan of water to loosen (*2)|
|4 pinches||Mixed spice|
|2 pinches||Sea salt|
|4 tsp||Rum, Captain Morgan’s|
|2 tbsp||Cognac Vs|
|1 tbsp||Ruby port, Skeffington|
|50ml||Cognac to seal the pudding|
|For the Armagnac butter|
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:
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.