Blog Forman and Field

Stir up Sunday marks the beginning of Christmas preparation; with the pudding made and sitting snugly in the larder, cards are written, wine can be mulled, and the present wrapping begins. Many of our customers consider the arrival of our brochure to be The Beginning, and quite rightly too. What better way to get festive than with the F&F brochure, notebook and pen, and a hot toddy for company?

Anyway, back to puddings. Ours has always been pretty special; made to Chef Lloyd’s own recipe, ingredients are hand-chopped, hand-mixed, hand-shaped and hand-packaged. We ‘third’ cook ours in their individual basins, with the final two thirds of cooking to be done at home on Christmas day. Leaving them in a part cooked state allows the flavours to further develop, giving the gooey texture and rich toffee aromas for which ours are famed. For best results ours require gentle steaming over a few hours rather than a quick blast in the microwave; trust us, a little extra effort makes all the difference.

Here’s the team of Forman’s little helpers, working hard on this year’s puds.

This year we have our extra special Vintage Puddings; matured for 12 months and fed with Somerset Cider Brandy. Utterly scrumptious, the crowning glory for the finest Christmas table. Don’t forget the brandy sauce…

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