Cafe St Honore Christmas Pudding
Neil Forbes of Cafe St Honore divulges the secret of his delectable Christmas Pudding...
Ingredients - serves 4
- 125g sultanas
- 125g currants
- 125g raisins
- 20g glacé cherries, chopped
- 20g mixed peel
- ½ bramley apple, grated
- 20g carrot, grated
- 2 tsp finely grated orange zest
- 40g prunes, stoned and chopped
- 50g plain flour
- 20g ground almonds
- 60g bread crumbs
- 1tbsp milk
- 50g soft dark brown sugar
- 75g proper beef suet
- 1 tbsp golden syrup
- 1 egg
- Pinch each of salt, mixed spice and cinnamon
- Glug each of brandy, sherry and rum
- 4 tbsp stout
Place the sultanas, currants and raisins in a large bowl. Add the alcohol and leave to soak overnight.
Line a 2 pint pudding basin with muslin, leaving enough spare to tie at the top.
Add the rest of the ingredients to the bowl of soaked fruit and mix well.
Fill the lined pudding basin with the mix and tie up the muslin with a piece of string.
Gently steam the pudding for 2 hours in a lidded pot (water covering half the pudding basin). Don’t allow to boil dry.
Before serving, check that the centre of the pudding is piping hot.
Serve with brandy sauce or pouring cream.