Lloyd Hardwick’s ultra luxurious pudding mix includes vintage apples, clementines, blood oranges, sourdough breadcrumbs, Old Cotswold Legbar eggs, Mangalitza suet fat, apricots steeped in English old salt rum, currants soaked in Dows 2011 late bottled vintage port, raisins tipsy with Oban 14-year-old single malt and sultanas infused with Southdowns walnut liqueur.
We also include a sixpence (for you to hide) and a hip-flask of 5-year-old Somerset Cider Brandy to set aflame. It all comes stylishly packed in a wooden create with festive silver straw.
Serve with Brandy Butter or Brandy Sauce and Ambriel English Reserve.
908g
Serves 10-12
Chef’s Tip: Lloyd Hardwick, ex-Gavroche turned Forman & Field Managing Director, offers us some tips about his much loved Christmas pudding:
“Good things come to those who wait, and in this instance the longer it is steamed, the better. The pudding is semi-cooked, and by steaming it you are simply warming it through very gently with no direct heat source to degrade or overcook the quality. The timing required will depend on the steam that is produced and the efficiecy of the pan or steamer being use. Firm to touch is always a good sign, and if you’re really not sure simply insert a stainless steel skewer into the middle – if it’s hot to touch when you remove it you’re good to go!”
