Skip to main content

Information about our use of cookies

Our website uses cookies to distinguish you from other users and enhance your user experience. They also help us improve our site. By continuing to browse the site, you are agreeing to our use of cookies.

Learn more OK, I agree

Recipes
Christmas pudding recipe

Christmas pudding recipe

Refined and developed over many years

Serves1 pudding of 1 Litre (or two puddings of 1/2 Litre)
Preparation20 Mins
Cooking Time300 Mins

This is the recipe for the Christmas pudding that we serve at Belmond Le Manoir aux Quat'Saisons and is the result of 20 years’ development. Each ingredient plays an important role. Ideally you should be making this in November to give the flavours time to mature. It can actually be made up to two months in advance and stored in a cool place, ready to be re-heated on the big day.

Ingredients Required

For the pudding:

80g
Raisins
100g
Sultanas
280g
Candied peel, chopped
1
Apple, Granny Smith, grated
1
Orange, zest and juice
40g
Flour, plain
70g
Breadcrumbs, brown bread
1 tbsp
Almond powder
100g
Sugar, brown Muscovado
4 tbsp
Treacle, warmed in a pan of water to loosen
100g
Suet
2 pinches
Sea salt
1
Egg, medium, organic or free range
4 tsp
Rum, dark
2 tbsp
Cognac
1 tbsp
Guinness
1 tbsp
Ruby port
50ml
Cognac to seal the pudding

For the Armagnac butter:

150g
Butter, unsalted
75g
Sugar, icing
4-8 tbsp
Armagnac
Armagnac to flame

Cooking Method

Chef tips

"For a vegetarian-friendly version, replace the beef suet with vegetable suet."

"Add or substitute any dried fruit such as cherries, dates or figs."

"You could make your own spice blend in place of the mixed spice; ginger, clove, star anise, cinnamon etc."

"Use different sweeteners such as palm sugar, maple syrup or golden syrup if you prefer."

Voila!

Share this recipe