Stir Up Sunday – traditionally the day for families to make the Christmas pudding – is on November 22, and have just made enough to feed 2,500 people Steve Clark, head chef in the Garden Restaurant at The Bromley Court Hotel is something of an expert.

Steve said: “Everyone has their favourite Christmas pudding, whether it’s a certain brand from a supermarket, or a family recipe that has been handed down through the generations. 

“Don’t worry if you miss Stir up Sunday as a few weeks later won’t matter, especially if you feed your puddings regularly with a little brandy leading up to Christmas Day.”

He added: “I’m not allowed to reveal our recipe as it’s a secret that has been handed down from one head chef to another throughout the hotel’s long history. Instead, here is my own family’s favourite.”

Your Local Guardian:

As the puddings keep for months, and even freeze well, I’ve given quantities for a large batch so that you can make more than one. Tie with a ribbon and you have the perfect Christmas gift for a foodie.

Your Local Guardian:

You don’t need to buy luxury cream to go with the Christmas pudding. Just stir your favourite tipple – Baileys, Cointreau, Drambuie, brandy, cognac - into thick double cream.


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RECIPE

 

Your Local Guardian:

Head chef Steve Clark and his team made at the Bromley Court Hotel's Garden Restaurant made enough Christmas pudding to feed 2,500.

 

Boozy Christmas Pudding

Makes 4 large puddings

Ingredients:

 340g self-raising flour, 3 tbsp mixed spice, 560g suet, 340g breadcrumbs, 560g muscovado sugar, 1.5kg sultanas, 200g mixed peel, 200ml orange juice, 300g glacé cherries, 4 carrots – peeled and grated, 12 tbsp of stout or Guinness, 8 tbsp of black treacle, butter for greasing, brandy (optional)

Method:

  • Put all the ingredients, except the butter and brandy, into a large mixing bowl and stir thoroughly.
  • Cover with cling film and place in the fridge for 24 hours to allow the flavours to develop.
  • Grease four 1-pint pudding basins with softened butter. Divide the pudding mix between them evenly. Cover each basin with securely foil.
  • Put the puddings into a large preserving pan or several large saucepans. Sit the pudding basins on ramekins or trivets, so the bases do not touch the bottom of the saucepan. Fill with cold water so that it reaches half way up the sides of the puddings.
  • Bring to the boil and simmer for 8 hours with the lid on, topping up occasionally with boiling water.
  • If you want to make your puddings boozier, pour over a little brandy while still warm. Leave to cool. The puddings will now keep for several months in a cool cupboard or freeze some of them for next Christmas.
  • To reheat on Christmas Day, place in a saucepan of water, bring to the boil and simmer for one and a half to two hours (or reheat in the microwave) Turn out onto a plate while hot. Warm a little brandy and pour over the pudding, light with a long match.
  • If you only want to make two puddings, simply halve the quantities of the ingredients.

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