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Roux Christmas Pudding

Serves 16 (Fills two 2L pudding basins)
500g Raisins
300g Sultanas
300g Currants
190g Whole blanched almonds
375g Suet
1 Orange, zest & juice
1 Lemon, zest & juice
1 Medium Carrot,
peeled & grated
1 Bramley apple,
peeled &grated
200g Breadcrumbs
190g Whole blanched almonds
375g Light brown sugar
6 Eggs
1tbspn Cinnamon
2tbspn Mixed spice
125g Chopped candied peel
125g Glacé Cherries
330ml Guinness
60ml Brandy
200g Plain Flour
  1. Put all the ingredients in a very big mixing bowl or even the kitchen sink! Mix well, then cover and refrigerate for a least 24hrs.
  2. Fill the pudding basins up to 2cm below the rim. Cover with greaseproof paper then a cloth and tie tightly with string. Place in a double-boiler or steamer and cover.
  3. Bring to a simmer and cook for 1hr, topping up with boiling water when necessary.
  4. Transfer to a bain-marie or a shallow pan filled with water and bake in the oven at 150c for a further hour and half without the lid. This will help to dry out the top of the pudding a little – sealing it until Christmas.
  5. Remove and check whether the pudding is cooked by gently pressing the top with your fingers – it should be firm to the touch. Alternatively, insert a knife into the pudding – it should come out clean.
  6. Leave to cool. The basin may be slightly greasy and sticky on the outside – wipe it off and tie on a clean cloth.
  7. Keep refrigerated and forget about the pudding until Christmas.
  8. To serve, put the pudding back into a double boiler or steamer with a loose fitting lid and simmer for 3hrs, pour more brandy over the pudding and flambé if you like.
  9. Accompany with some thick double cream or brandy butter.

If you can’t spare the time to make your own Roux Christmas Pudding, you can purchase one for £30.00 for collection from Roux at The Landau, please call 020 7636 1000 to order.