Head chef Paul Winch, Royal Oak Cues lane, Bishopstone 01793 790460

EASY STRESS FREE CHRISTMAS PUDDING

Can you believe it?, Christmas almost on us already and I probably haven’t hoovered up last years pine needles yet!!

Every year no matter where you eat or with whom, be it family, friends, work colleagues or even on your own, there’s nothing more traditional each year for ending your Christmas lunch than a Christmas pudding!! Is there?

I personally can not stand the cheap heavy tasteless bought ones and if you plan it right (nope six months in advance is not necessarily needed) making your own is simply a doddle!!

This recipe serves four quite comfortably; just double it if you have a larger houseful!!

Also we cook ours at The Royal Oak in individual pots, this means they only need two hours of cooking time, if you cook in a larger bowl double this to four

Ingredients: 75gramschopped dates 75grams currants 75grams sultanas 25 gram mixed peel 50ml amaretto 50ml sherry 50 grams sieved plain flour 75 grams vegetarian suet 75 grams soft dark brown sugar 79 grams fine breadcrumbs pinch of cinnamon Pinch ground ginger zest of 1 lemon 2 eggs ½ t spoon baking powder 1 grated eating apple- peeled first 1-tablespoon clear honey

Gather all your dried fruit and splash in all the lovely alcohol into a nice glass bowl, marinade for a few days, up to a week, this will draw all the divine flavours into the fruit and plump them out (rather akin to Danny champion of the world)

After this time has past all you need to do is take the remaining ingredients in another bowl, add the soaked fruits, combine well and then press down into your chosen cooking bowl, cover with foil and cling film, then either steam on top of the stove in a large pan of simmering water, or as we do, place in a deep tray in the oven and cover almost with warm water, cook as stated above and then carefully after cooking check they are nicely cooked and cool

Keep in a cool dry place for up to four weeks (we keep ours in an airtight container in a dark fridge for between two weeks and four To serve re-steam for one hour and serve with brandy sauce, ice cream or cream