Chef's Christmas Recipes - Piste Christmas pudding, Piste Wine bar and Restaurant, Tarporley

Piste Christmas pudding (makes 8 little puddings)


100g Suet

50g Self raising flour

110g Fresh breadcrumbs

Pinch of mixed spice

Pinch of ground nutmeg

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Pinch of ground cinnamon

200g Soft dark brown sugar

150g Mixed dried fruits

100g Grated carrot

50g Almonds

1 Peeled, cored and diced apple

Zest of 1 orange and 1 lemon

2 Whole eggs

55ml Dark rum

82.5ml Guinness

55ml Black treacle

Good quality brandy


1. Pre heat the oven to 100oC. Place all the ingredients into a mixing bowl and thoroughly mix. Cover with cling film and leave to mature for 1 week in the fridge (the longer the better).

2. Divide the mixture equally into 8 small pudding bowls (ones that will hold at least 8oz of the mix).

3. Cover with a small square of grease proof paper and then cover with tin foil. Tie a piece of string around the top to hold it in place.

4. Place the pudding basins into a deep roasting tray and pour boiling water until half way up the basins. Place into the oven and cook for 5hrs or until a skewer is drawn out clean from the pudding.

5. When cooked remove from the oven, leave to cool for 15mins then pierce through the puddings a few times with a skewer and drizzle in some brandy.

Cover tightly with another small square of grease proof paper and the cover with tin foil. Tie a piece of string around the top to hold in place. Store in a cool dry place, the longer you can leave these or prepare in advance, the more mature they will become.

6. Serve with warm brandy sauce and extra thick brandy cream.

Piste Wine bar and Restaurant55 High Street, TarporleyCheshire CW6 0PD01829