PUDDING POINTERS

Love them or loathe them, Christmas wouldn’t be the same without Christmas pudding. But do you know how to make a cracker? Wynyard Hall’s pastry team reveal their top tips on creating your most perfect pud yet…
PUDDING POINTERS

Go for quality >>

Make sure your ingredients are of the highest quality. That means fresh and sustainably-sourced – it’ll make the world of difference in terms of flavour and finish.

Choose your booze >>

High-grade alcohol should be used. If you wouldn’t drink it, don’t put in in your pud!

Think ahead >>

Try and macerate the fruit and alcohol as early as possible (normally no later than July) and bake your pudding a week in advance. Store in a dark room to help develop the flavours, ready for Christmas Day.

Banish the brrr >>

Make sure your citrus fruits are at room temperature before juicing to get a much better yield. The same goes for your eggs – they should be at room temperature when mixing to prevent curdling.

Stay suet-savvy >>

Use dried suet, rather than fresh, as it’ll make the pudding less greasy.

Be adventurous >>

Don’t be afraid to experiment with flavours – there are so many different varieties to try when it comes to spices and fruit. Sometimes it’s nice to break free from tradition!

Get hands-on>>

Always mix your ingredients by hand. Using a food processor, mixer or blender will jeopardise the pudding’s texture and make it too smooth.

DID YOU KNOW?

The first hand-written Christmas Pudding recipe is believed to date back to the Middle Ages, when they were known as mince pies – or ‘plum puddings’ – and filled with pheasant, partridge, rabbit and other poultry. Later, people began adding apples, candied fruits, raisins and sugar, and the sweet, traditional ‘pudding’ was born. Traditionally, puddings were made on, or immediately after, the Sunday before Advent – known as ‘Stir-up Sunday’ – and everyone in the household would stir from east to west, while making a Christmas wish.


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