“Don’t use dried sultanas you’ve found at the back of the cupboard,” he says.
“Buy the freshest and best quality fruit you can afford.”
He should know – he’s made millions of cakes during his 20 years at Bettys.
“Today, I’m at their equally famous cookery school making my own Christmas pudding, along with other festive treats.
“We start the pudding at 10 a.m. – although the kitchen fairies have soaked the fruit in brandy overnight for us. Along the way we learn many tips, such as always juicing and zesting fruit that is at room temperature – this give you double the amount.
“Likewise, eggs should always be room temperature to prevent curdling (it’s the change in temperature that causes it).
“The day is a revelation, accompanied by friendly banter, good company and delicious treats for snacking – plus, you get to take home all your Christmas cooking.
“After five hours of steaming, the pudding is ready to cool and then be put away for at least four weeks (longer if possible) to mature before the big lunch.”
INGREDIENTS (6-8 serves)
METHOD
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