Recipe: Christmas Puddings

Since Christmas is on the way you should start preparing your Christmas puddings for the following year.  Puddings always taste better if they have had at least a year to mature.  Here is the recipe that I use to make my Christmas puddings.  You will need at least a 1.7 litre pudding basin.


  • 150 grams of currants
  • 150 grams of sultanas
  • 150 grams of chopped prunes
  • 150 grams of cranberries
  • 200 millilitres of pedro ximenez sherry
  • 100 grams of plain flour
  • 125 grams of breadcrumbs
  • 150 grams of suet (make sure this is real suet not vegetable, talk to your butcher)
  • 150 grams of dark muscovado sugar
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground cloves
  • 1 teaspoon of baking powder
  • grated zest of 1 lemon
  • 3 size 7 eggs
  • 1 large granny smith apple
  • 2 tablespoons of manuka honey


  1. Put the currants, sultanas, prunes and cranberries into a bowl with the with sherry and steep for 1 week.
  2. Combine the rest of the ingredients in a large mixing bowl.
  3. Add the steeped fruit to the ingredients including all the liquor.
  4. Grease the 1.7 litre pudding basin.
  5. Scrape the mixture into the pudding basin press it down and put the lid on.
  6. Place the pudding basin into a slow cooker with around 1-2 inches of water in the bottom and set to low.  Place lid on slow cooker and cook for around 4-5 hours.
  7. Carefully remove the pudding basin from the slow cooker and leave to rest and cool.
  8. Once the pudding has cooled, remove from the basin and wrap in baking paper and store in your pantry for around 1 year.
  9. Around 1-2 months prior to Christmas take the pudding out of the baking paper, place in a greased pudding basin and drizzle one teaspoon of sherry over the pudding every 2-3 days.
  10. On Christmas day steam the pudding in a pot with the lid on for 3 hours prior to serving.
  11. Serve with vanilla ice cream and/or custard.

Recipe: Spicy BBQ Chicken Nibbles

Since BBQ season is approaching, I have a recipe for a marinade that I like to use for BBQ chicken nibbles/drums that I thought I would share.

  • 1 kg of chicken drums or nibbles.
  • 1/3 cup of soy sauce.
  • 1/3 cup Kecap Manis (or to substitute 2 parts soy sauce to 1 part brown sugar simmered at a low heat until it obtains a syrup consistency then left to cool.)
  • 2 tablespoons of tumeric powder.
  • 2 teaspoons of chilli powder.
  1. Mix in a bowl the soy sauce, kecap manis, tumeric and chilli powder.
  2. Mix the chicken drums/nibbles into the marinade.
  3. Leave in the fridge for at least two hours, however, overnight is best.
  4. Ensure to that you stir it a couple of times to ensure the chicken marinades evenly.
  5. Cook over a charcoal BBQ with the lid down.
  6. Enjoy!