“The traditional time to make Christmas pudding is the fifth Sunday before Christmas - Stir-up Sunday [November 22, the last Sunday before advent] - but you can make them any time,” says Landmark Hotel, London pastry chef, Pierre Rebuzzi.
For many years, Rebuzzi, who hails from Lyon, the food capital of France, has made around 500 Christmas puddings to serve at the hotel, so who better to take us through our paces to make a Christmas pud to remember.Here’s the recipe ...
THE LANDMARK LONDON’S CHRISTMAS PUDDING
(Makes 3 x puddings in bowls 14cm in diameter)
140g vegetable suet
140g demerara sugar
75g soft flour
30g lemon juice
1 pinch salt
90ml Irish stout
1 grated apple
500g marinated fruit (see below)
For the marinated fruit:
100g dry apples
100g dry apricots
100g dry cranberries
100g golden raisins
20g navy rum
Juice and zest of 1/2 an orange
Juice and zest of 1/2 a lemon
lMarinate the dry fruit for two months, adding more liquor if necessary.
lButter the pudding basins.
lMix all the ingredients in a large bowl, ensuring that there are no pockets of flour or breadcrumbs.
lPour the mixture into the buttered basins and cover with a circle of greaseproof paper and aluminium foil. Tie firmly with a string.
lPut the basin in a pan, add boiling water to a quarter of the way up the basins, cover and steam for at least four hours. Top up with water if needed.
lThe longer the mixture is steamed, the darker it will get.
lSteam for another hour before serving.
The Landmark London is hosting a Christmas pudding masterclass on October 24 and will be selling Christmas puddings to the public for the first time this year, from December 1-21, with proceeds going to Great Ormond Street Hospital. Visit www.landmarklondon.co.uk