Day 5 – Try Hotel Café Royal’s traditional Christmas pudding by Executive Pastry Chef Sarah Barber
The Great British Christmas pudding, especially once lit on fire and served, is a stunning way to impress your friends and family this festive season. It even makes a great gift for those who might not have the time to make one themselves.
We are delighted to have sat down with Sarah Barber, Executive Pastry Chef at the stunning Hotel Café Royal. Set in a sweeping 1865 building, this glamorous hotel, and home to the first dessert restaurant in London, occupies a privileged position where the elegance of Mayfair, energy of Soho and sophistication of St. James all combine.
Sarah’s recipe for Christmas pudding is fun, easy to recreate, yet sure to impress, especially when paired with a glass or two of champagne Laurent-Perrier! Find out more below…
SARAH BARBER’S CHRISTMAS PUDDING
- 100g sultanas
- 100g raisins
- 50g mixed peel
- 50g glace cherries
- 100g currants
- 500g brandy
- 200g calvados
- 2 orange zest
- 1 orange zest
- 100g breadcrumbs
- 100g grated apple
- 90g suet
- 4 whole eggs
- 100g black treacle
- 100g unsalted butter
- 100g dark brown sugar
- 1g baking powder
- 80g soft flour
- 2tsp mixed spice
- 2tsp ground cinnamon
- 1tsp ground ginger
- Soak the fruits for 1 week in the alcohol and keep airtight. Mix every day.
- Cream the butter and sugar together on the mixing machine until soft, add the eggs until combined, add the apple.
- Then add all the remaining dry ingredients.
- Place in pudding basins and steam for 3 hrs.
- The grated apple helps keep it moist
- After steaming soak with more calvados and on a weekly basis until Christmas, I use Calvados as it is sweeter and not as harsh as Brandy