WINTER menus
Method Making the Armagnac butter
Preparing the pudding With an electric whisk, cream the butter until white. Beat in the sugar
Prepare your basins by greasing them well, with extra butter, then lining the gradually. Add the Armagnac little by little. Beat it in thoroughly, and should
bottoms with greaseproof paper. the mixture show any sign of curdling, do not add all of the alcohol, as you
In a large bowl, mix all of the pudding ingredients together thoroughly. Fill the can pour it over the top of the pudding when serving. The butter should be
pudding basins to 1cm below the rim. Now cover with a circle of greaseproof white and foamy. Refrigerate until needed.
paper followed by a large piece of foil. Tie this around with a piece of string,
but loosely so that there is room for the pudding to expand. Reheating and serving
Reheat the large pudding by steaming it for about 2 hours, the smaller ones
Cooking the pudding for about 1 hour. The longer you steam them, the darker they will become.
Steam the pudding for 5 hours, or the smaller ones for 3½ to 4 hours. If Turn the puddings out onto a serving dish, and decorate with some holly.
you do not have a steamer, cook the puddings on a wire rack in a pan Heat and flame a ladleful of Armagnac, pour over the pudding and serve with
of boiling water. Make sure that the water boils constantly, and top it up the Armagnac butter separately.
occasionally. Once cooked, remove the basins from the steamer and leave
to cool. Unwrap and pour 50ml of cognac to cover and rewrap in cling film. Variations
Store in a cool place until needed. Replace the suet with vegetable suet for vegetarians.
“
My Christmas pudding...
twenty years of development,
this is served at Le Manoir
aux Quat’ Saisons.
I take this pudding to
my family in France
every year and they
love it—with lots of
brandy butter!
”
www.raymondblanc.com RAYMOND BLANC’s SEASONS 45
RBS6_XmasMenus 36-49.vp.indd 45 28/11/08 5:56:47 pm
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