CLARIDGE’S CHRISTMAS PUDDING

Claridge’s Christmas Pudding

Makes 2 large puddings, one for you and one to give to a friend.*

*Each pudding serves 4-6

Notes:

The initial marinated fruit should be made 1 week ahead, before the recipe can be completed. Following the age-old tradition, you might want to slip a silver sixpence in the pudding before packing the basin – for wealth and good luck in the year to come. The pudding will keep for at least a year in a cool, dark place.

You will need:

2 litre (3 ½ pint) jar or container with a lid, for the marinated fruit

Food processor

2 x 1 litre (1 ¾ pint) pudding basins (we use Mason Cash’s S30)

Kitchen scissors

8 x 30cm (12inch) squares of baking paper

4 x 30cm (12 inch) squares of foil

4 x 1m (3ft) lengths of kitchen string

2 steamers with lids, large enough to accommodate each pudding bowl

Palette knife

For the marinated fruit:

227g (8oz) currants

227g (8oz) sultanas

227g (8oz) golden raisins

227g (8oz) raisins

114g (4oz) dried cranberries

114g (4oz) dried sour cherries

114g (4oz) mixed peel

Zest of 2 oranges

Zest of 3 lemons

170g (6oz) light brown sugar

1 tsp mixed spice

2 tsp ground cinnamon

Pinch each of ground cloves, ground nutmeg and salt

120ml (4fl oz) India Pale Ale

120ml (4fl oz) Grand Marnier

To complete the pudding:

170g (6oz) fresh brioche, torn into medium pieces

114g (4oz) plain flour

35g (1 ¼ oz) ground almonds

70ml (2 ½ fl oz) golden syrup

2 eggs, beaten

4 tbsp milk

185g (6 ½ oz) shredded vegetable suet

90g (3 1/4oz) prunes, pitted and minced

85g (3oz) carrot, peeled and grated

114g (4oz) apple, peeled and grated

Unsalted butter, for greasing

For the brandy butter (makes 8 generous dollops, approximately 200g/ 70z)

You will need:

stand mixer fitted with the paddle attachment

125g (4 ½ oz) unsalted butter, softened

125g (4 ½ oz) icing sugar

50ml (2fl oz) good-quality brandy

For the brandy sauce (makes enough for 6-8 servings, approximately 600ml/ 1 pint)

You will need:

Instant-read digital thermometer stick blender

80g (2 ¾ oz) caster sugar

5g (1/8 oz) cornflour

60g (2 ¼ oz) egg yolks (about 2-3 yolks)

500ml (18fl oz) milk

25g (1oz) unsalted butter, softened

50ml (2fl oz) brandy (or more if you like)

In a large bowl, mix together all the marinated fruit ingredients. Transfer to the jar or container and seal, then leave to mature for 1 week in a dry, dark place.

A week later, transfer the marinated fruit to a large bowl.

In the food processor, pulse the fresh brioche until reduced to crumbs. Next, mix those crumbs, in a medium bowl, with the flour and groundalmonds.

In a separate bowl, stir the golden syrup, egg, milk and suet until loosely combined.

In fourth bowl, combine the prunes, carrot and apple.

Proceeding in batches, stir the crumb and flour mixture into the matured dried fruit, alternating with the milk and eggs mixture. Stir well. Finally, stir in the prunes, apple and carrot.

Lightly grease the pudding basins, then transfer the mixture to the basins, packing the fruit in tightly. Next, cover each pudding with 2 squares of baking paper, followed by 1 square of foil. Wrap 1 length of string tightly around (and under) the rim of each pudding basin to ensure the paper and foil cover is taut across the top, making a double knot to secure the string. Drape the additional length of string across the top, tying it to the other side to fashion a handle. Cut away any excess paper and tuck the foil under itself.

Place each pudding in a steamer set over a saucepan filled with simmering water and steam, covered, for 6 hours (if you only have one steamer or no steamer at all, you can also place the pudding in a large saucepan filled with water to halfway up the basin). Be sure to keep an eye on the water level – you’ll probably need to refill at the 3-4 – hour mark (using boiling water from the kettle).

When the puddings have finished steaming, remove from the saucepans and leave to cool completely at room temperature. When cool, remove the baking paper, foil and string and replace with the remaining squared of paper and foil, and tie with a fresh piece of string as above. Store in a cool, dry place until ready to eat.

When you are ready to serve your Christmas Pudding, place in a steamer, or pan of simmering water. Steam or boil for at least 2 ¼ hours.

Check the internal temperature of the pudding is piping hot before serving.Slide a palette knife all around the edges of the pudding and turn it out on to a warmed plate.

At the hotel, puddings are flamed with brandy at the table and served with brandy sauce. Brandy butter is optional and available on request. But why not serve yours with both?

Brandy Butter

Using the stand mixer, cream the butter and icing sugar until very pale, light and fluffy, about 5 minutes.Stop the machine and, using a spatula, scrape down the sides and the bottom of the bowl. Add the brandy and mix slowly until it is fully incorporated.

Transfer the brandy butter to a serving dish. Keep at room temperature until serving, if using the same day. Alternatively, the butter will keep in the refrigerator for up to 2 weeks, but allow it to come to room temperature and rewhip until nice and fluffy before serving.

Brandy Sauce

In a small bowl whisk together the caster sugar, cornflour and egg yolks. Set aside.In medium saucepan bring the milk to the boil. Pour one-quarter of the hot milk over the egg yolk mix, whisking to combine.Return the milk pan to a medium heat and pour in the now – warmed egg yolk mix. Cook the brandy sauce, stirring gently and constantly with a spatula, until it reaches 82°C (179°F).

Remove the sauce from the heat and pour into a clean bowl. Add the butter to the sauce and, using the tick blender, blitz for a minute or so to ensure the sauce is silky smooth and the butter is completely emulsified.Stir in the brandy. Serve immediately or within the hour.

We never refrigerate brandy sauce; we always make it fresh as needed. However, if you really must make yours in advance, chill it thoroughly (it will keep refrigerated for up to 2 days) and then, prior to serving, reheat it very gently in a saucepan over a low heat, stirring constantly.

Recipe courtesy of Claridge’s, and from Claridge’s: The Cookbook, out November 7.