We may flirt with panna cottas, we might dabble with trifles, but Christmas wouldn't be Christmas without a proper Christmas pudding, brought flaming to the table to everyone's delight and alarm. This is a slightly lighter than usual pudding - it's still dark and (creepy word warning here) moist but without the donk-you-over-the-head booziness of some. We soak the dried fruit in Aussie liqueur muscat (aka Christmas pudding in a bottle) but skip the brandy - feel free to pour some over your pudding if you'd like it more overtly groggy. The other departure from tradition is that our puddings don't contain dried peel - there are enough peel-haters in our families to make its inclusion too contentious on what should be a day of peace and harmony. But in every other respect, this is a good, old-fashioned pudding, full of dried fruit, cinnamon and cloves, bound with breadcrumbs, brown sugar and butter. We've made them a couple of months ahead of Christmas and allowed them to mature -  this means that we have a finite number of them. When they're gone, they're gone. On the big day, pop the pudding in its basin, with its lid on, into a saucepan of hot water and leave to simmer gently for 2 hours (or more if it suits the shape of the day). Turn out of its basin onto a plate and flame with brandy if you'd like - or, for a less boozy version, serve with a sparkler. Serves 8.
currants, sultanas, prunes, liqueur muscat, plain flour, breadcrumbs, butter, brown sugar, cinnamon, cloves, baking powder, lemon zest, eggs, Granny Smith apples, honey. (GLUTEN, MILK, EGGS)
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with brandy butter, custard or ice cream.