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December 18, 2014


Edward Hayden is a freelance chef from TV 3's Ireland Am and the author of Food to Love andEdward Entertains.

He's a huge fan of Nicholas Mosse and told us that his "favorite patterns are Clematis and Landscape. The large and medium jugs come with me on every demo as do the two large salad bowls for making bread etc. I am also loving the new ovenware ranges for bread and butter puddings, lasagnas' and fish pies etc. "

We wanted to share with you his delicious Christmas Pudding recipe which he photographed on our 9" Old Rose Cake Plate. We hope it will inspire your own holiday baking!

His next book, Food for Friends, is scheduled to come out in April 2013.

To find out more about Edward and find out where his next cooking demonstration is,  please go to his website -

Christmas Pudding

(Serves 6-8)

Christmas Pudding is just one of those recipes that people just call upon from year to year. Perhaps this year you could try this new recipe. This is a very simple recipe and will be simply delicious if you just continue to top it up for the next few weeks with lots of whiskey or brandy.


4oz/110g sultanas

4oz/110g raisins

4oz/110g currants

4oz/110g chopped mixed peel

4oz/110g chopped cherries


Dry Ingredients:

2oz/50g white breadcrumbs

4oz/110g dark brown sugar

3oz/75g plain flour

2oz/50g chopped almonds

½ teaspoon mixed spice

½ teaspoon grated nutmeg

½ teaspoon ground cinnamon


Wet Ingredients:

2 eggs

4oz/110g melted butter

1 large cooking apple-stewed

4floz/110ml stout

1 measure whiskey, rum, brandy


The Christmas pudding is very simple to make.

Mix all of the ingredients together and place in a well greased 2 pint pudding bowl.

Cover with a disc of parchment paper and then a tightly fitting lid.

Place the pudding bowl into a large sauce pan half filed with water.

Bring the water to the boil and then reduce to a very gentle simmer.
Steam for six hours, making sure that the water does not boil off.

After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
When cold, re-cover as before with fresh paper and store till needed.
Serve with brandy butter


  • It is best to have the puddings steamed at least 4-6 weeks before Christmas so as to allow the fruit and the pudding to mature.
  • On Christmas day reheat the pudding (in portions) gently in the microwave or return to a pot of water for 1 hour to warm the entire pudding through to the centre.
  • If you have the time you could soak the fruit with the stout or Irish whiskey for one or two days before making the actual pudding.
  • Suet can be used instead of melted butter.

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