With an ingredients list as long as your arm, not to mention a good dash of pomp and circumstance, we proudly present to you The Ritz‘s Executive Chef’s Christmas pudding recipe. With a three-month maturation period, we’d recommend you either get a head start on next year or give’em as Christmas presents to be enjoyed in 2014. A little delayed gratification never hurt anyone!

John Williams’ The Ritz Christmas Pudding

Serves 10

Ingredients:

  • 50g oranges, zest and juice
  • 35g lemons, zest and juice
  • 85g flour
  • 35g ground almonds
  • 120g breadcrumbs
  • 85g brown sugar
  • 200g sultanas
  • 200g currants
  • 200g raisins
  • 40g glacé cherries, chopped
  • 40g mixed cut peel
  • 50g prunes, chopped
  • 70g cooking apples, chopped
  • 45g carrots, grated
  • 14g salt
  • 2g mixed spice
  • 2g nutmeg
  • 10g crystallised ginger
  • 2 g cinnamon
  • 15ml golden syrup
  • 7ml Cognac
  • 26ml Guinness
  • 23ml bitter beer
  • 7ml Madeira
  • 7ml sherry
  • 10ml rum
  • 15ml milk
  • 1 egg
  • 13g suet

Method:

  • Place all the dry ingredients together in a large bowl, ensuring all of the dried fruit is cut into even-sized pieces.
  • Mix the chopped cooking apples, grated carrots, orange juice and lemon juice thoroughly with the syrup, cognac, alcohol, milk and eggs.
  • Slowly fold the wet ingredients into the dry ingredients, ensuring nothing is crushed.
  • Pour the mixture into a clean tub and leave at room temperature for approximately 3 days, or until it begins to ferment.
  • When the mixture starts to ferment, put it into a pudding basin lined with greaseproof paper and seal with a lid.
  • Store in a fridge for one more day.
  • Cook the pudding in a steamer for approximately 1 hour 45 minutes.
  • Allow to cool, then store in a cool cupboard for a minimum of three months.
  • To serve, steam for 1 hour 45 minutes, flame, and eat accompanied by plenty of brandy butter.

Ready-made ‘The Ritz‘ Christmas Puddings will be sold exclusively by the Christmas Concierge at The Ritz and are available to residents and non-residents alike at £35 per pudding. Each one is individually numbered, tagged and gift-wrapped.

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