Kathleen Flavin, Head Chef at Foxford, first created her own delicious Christmas Pudding recipe two decades ago, and the years since have seen her adding her own tweaks to a traditional recipe, resulting in puddings with a fuller flavour. Experience has taught her that the success of the recipe rests in soaking the fruit for one to two weeks prior to making the pudding, while also adding carrot and apple to keep the seasonal favourite nice and moist.
“My preference is definitely for a traditional pudding. However I played around with a few ingredients when I started making puddings and have found that this one works best. Good quality fruit should be used and this has to be soaked in Guinness and whiskey for one to two weeks, it definitely makes a difference to the flavour.” She also recommends adding grated carrot and cooking apple to the mixture to ensure it stays moist.
When it comes to making preparations for the festive season, Kathleen advises making at least two puddings. “They are so handy to serve to visitors or to give as a gift and are a lovely warm dessert throughout the winter.”
She also cautions against overheating the pudding before serving, saying that this ruins the taste. Instead, she suggests cutting the amount needed and re-heating it “preferably in a saucepan over a water bath, or in the microwave if it’s just one slice.”
A coeliac herself, Kathleen has created a Gluten Free Christmas Pudding (1lb €17.95) for Foxford, in addition to a traditional Christmas Pudding (1lb €16.95, 2lb €25.95), and a Mature Christmas Pudding (2lb).
The Foxford Food range also features other delicious festive offerings including Mulled Wine Spice, Ham Glaze and Cranberry Sauce as well as an abundant selection of food gift sets and hampers.
