Christmas pudding

Hardy Jeche is a master pâtissier at the Regency Hotel School and when I was working out my Christmas menu for 19941 asked if he had a recipe for a really stunning Christmas pudding. It turned out so well that I have included it here for all those who still enjoy a little British tradition at Christmas. You could macerate the fruits in grappa instead of brandy for a different taste experience. The mixture is divided in this recipe to create 20 small puddings, but, Liz has successfully made