Hand-Mixed Christmas Pudding – Forman & Field

Hand-Mixed Christmas Pudding

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Soft brown sugar, Free range EGGS, Sun dried Apricots, Raisins, Sultanas, Currants, Beef Suet which contains – (Flour, Natural breadcrumbs which contains – (Flour GLUTEN, CEREALS, Calcium, Carbonate, Iron, Niacin, Thiamine, Water, Yeast & Salt)), Cox’s apples, carrots, Plain Flour, Mixed peel, Almonds NUTS, Roasted hazelnuts, Brown ale which contains – (Water, Malted barley, Hops & Yeast), Navy rum. Scotch whiskey, Orange, Lemon, Mixed spices, Cinnamon, Nutmeg, Ginger & Salt

See allergens in bold capitals

Cooking instructions

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.

Additional information

9 months unopened in ambient temperature

Nutritional Information

Typical Values Per 100g
Energy 1121kj
Fat 4.6g
Saturates 2.4g
Carbohydrates 50.5g
Sugars 35g
Protein 3.6g
Salt 0.3g

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.

Please note: Available for pre-order only. They will be ready for dispatch from 1st December onwards