This is what Christmas pudding should taste like.
Christmas puddings often gets a bad rap. Sickly sweet, overly boozy and filled with dusty old fruit peel, they can be outdated and mass produced. Hardly the stuff of a family Christmas table.
Love, Pudding stems from my grandmother’s original recipe – with some of my own modern modifications. Gone is the peel, the glacé cherries and the cheap brandy. Hello free-range eggs, creamy butter and preservative-free dried fruit.
When my grandmother became too elderly to make the annual puddings for our family, I took over everyone’s favourite tradition – promising myself I’d just do it for a year or two. Now, after more than 20 years of trial (and a few errors!), I’ve conceded that actually I’m quite good at this! Combined with my professional training as a caterer, Love, Pudding has become a small boutique business with an emphasis on authenticity. This new style of Christmas pudding is contemporary yet traditional, an homage and yet also my own.
Made with the best possible ingredients, my puddings mature for months and months before being packaged up by hand. Every single one is made by me, offering a truly authentic Christmas pudding perfect for a gift, a family, or your own quiet morning tea treat.
Serve them traditionally with some brandy custard, or take my new favourite Summer approach by turning the pudding into an ice cream dessert (see the recipe here).
Let the festivities begin. Bon appetit!
Mel Clark
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