Advertisement Subscribe to ROCO Magazine

RECIPE: Christmas Pudding & Bushmills Sauce

19th December 2014

An all time favourite dessert by chef shaun hanna

Makes one 2lb pudding or 4 individual puddings.


150g currants, 150g sultanas, 150g roughly chopped prunes, 175ml sherry, 100g plain flour, 125g breadcrumbs, 150g suet, 150g dark brown muscovado sugar, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp baking powder, grated zest of 1 lemon, 3 large eggs, 1 medium cooking apple (peeled & grated), 2 tbsp honey & 1 bottle of Guinness. FOR THE BUSHMILLS SAUCE: 200ml cream, 100ml milk, 50ml Bushmills whisk,y 4 egg yolks & 65g white sugar.


Put the currants, sultanas and prunes into a bowl with the sherry. Swill the bowl slighlty, then cover with Clingfilm and leave to steep overnight.

In a large mixing bowl, combine all the remaining pudding ingredients. Add the steeped fruits, and Guinness, remember to stir 3 times and make a wish!

Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil, steam for 4 hours, or 3 hours if making individual puddings.

For the Bushmills Sauce - in a small, heavy saucepan, heat cream and milk until bubbles form at edges.

While cream and milk are heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back to the remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Add the whisky to finish.

Read the Magazine

Issue Fifteen

Click to read all past issues!

Advertisement Click to be listed in the Design Directory


Keep up to date with the latest news, trends, and competitions