How to really impress your guests over Christmas
Below is the recipe for Michelin star chef Matt Worswick’s £10 000 Christmas pudding. You can, of course, use much cheaper ingredients like ordinary brandy and forgo the 23-kart gold leaf and silver spray. In other words make the pauper’s version.
Otherwise it sounds a reasonable enough recipe and, while time-consuming, to make, should give good results. After all he is a Michelin star chef.
- 400ml of XO brandy
- 450g beef suet
- 335g breadcrumbs
- 335g dark brown sugar
- 450g currants
- 450g golden sultanas
- 450g raisins
- 225g chopped almonds
- 8 prunes
- 100g dates
- 1 carrot grated
- 1 large bramley apple grated
- Pinch of table salt
- 1 tsp mixed spiced
- 1 tsp nutmeg
- 1 lemon zest and juice
- 1 orange zest and juice
- 8 kumquats
- 2 ltr water
- 2 kg Demerara sugar
- 3 cloves
- 2 star anise
- 1 cinnamon stick
- 1 tin silver spray
- 1 packet real gold leaf
- Blanch the kumquats in water for three minutes then refresh in cold water.
- Repeat this process five times until the kumquats are soft.
- Mix the water, Demerara sugar and spices and boil in a pot.
- Add the refreshed kumquats and simmer until for approx 25 minutes.
- Remove the kumquats and let them air dry overnight on a resting rack.
- Butter four small ramekin moulds.
- Mix the ingredients well and fill the moulds half way up with pudding mix.
- Add one kumquat per mould, then cover and bury the kumquat with the rest of the pudding mix. The moulds should be 3/4 full.
- Cover the tops with baking paper, cover the mould again with tin foil and wrap with string.
- Place the bowl in simmering water just enough to reach 3/4 up the side of the mould. Simmer for 8 hours.
- Once cooked and ready to serve, spray your Christmas pudding silver and add the gold leaf for an extravagant feel.
- Dazzle your guests with the secret surprise inside.