Hand-Mixed Christmas Pudding

Our award-winning Christmas pudding recipe is Lloyd Hardwick’s own. Everything is hand-chopped, hand-mixed, hand-shaped and hand-packaged. We ‘third’ cook them, with the final two thirds of cooking to be done on the day. Leaving them part-cooked allows flavours to develop, giving the gooey texture and rich toffee aromas for which our puddings are famed. Our family and banquet-size puddings come in traditional porcelain bowls, a rarity these days. Steam in traditional fashion for best results.

We recommend to serve with Brandy Sauce or Brandy Butter and Ambriel English Reserve.

Soft brown sugar, Free range EGGS, Sun dried Apricots, Raisins/Sultanas/Currants (SULPHITES), Vegetarian Suet which contains – Vegetable oil (Palm & Sunflower), WHEAT Flour (GLUTEN), Natural breadcrumbs which contains – (WHEAT Flour (GLUTEN), Calcium, Carbonate, Iron, Niacin, Thiamine, Water, Yeast & Salt)), Cox’s apples, Carrots, Plain Flour which contains – (WHEAT Flour (GLUTEN), Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamine), Mixed peel, Almonds (NUTS), Roasted hazelnuts (NUTS), Brown ale which contains – (Water, Malted BARLEY (GLUTEN), Hops & Yeast), Navy rum. Scotch whiskey, Orange, Lemon, Mixed spices, Cinnamon, Nutmeg, Ginger & Salt.

See allergens in BOLD capitals

For the 454g and the 908g Christmas pudding you will need to remove the muslin and wrap the pudding in foil. Place in a saucepan of boiling water and steam for 3-5 hours. For the 113g size and as an alternative for the larger puddings, microwave on a medium-high heat until heated through, approximately 45 seconds to 1 minute at 600W. Make sure to remove any muslin or lid if applicable.   Test the temperature with a skewer to make sure piping hot throughout.

9 months unopened in ambient temperature