The Bishops’ Kitchen – December 21

The Bishops' Kitchen

This month you have two recipes for Christmas:


  • 350g pitted prunes
  • 100g crystallized ginger
  • 40g walnuts
  • 225g raisins
  • coarsely grated rind & juice of 2 oranges
  • 125g fresh brown breadcrumbs
  • 125g veg suet
  • 1 tsp ground cloves
  • 3 large eggs
  • 3 tbsp brandy


Generously butter a 1.7 litre pudding basin. Cut the prunes into fairly small pieces & roughly chop the ginger & walnuts. Put the prunes, ginger, walnuts, raisins, grated orange rind, breadcrumbs, suet & ground cloves in a large bowl & stir to mix.

In another bowl whisk the eggs until frothy & thickened & stir into the dry ingredients. Lastly stir in the orange juice & brandy. Spoon the mixture into the buttered basin & smooth the top. Cover with a double layer of buttered foil & tie very tightly with string & steam gently for 6 hours.

When the pudding is cold put away in a cool place for Christmas day. Replace the foil with fresh buttered foil & steam for 1 hour to serve turn out onto a warmed plate & pour over bubbling brandy & set alight .Serve with rum butter recipe below


  • 225g unsalted butter
  • 175g light muscovado sugar
  • finely grated rind of 1 orange
  • 5 tbsp dark rum

Cream the butter with an electric whisk until soft thoroughly whisk in the sugar, followed by the orange rind, then whisk in the rum a little at a time.

Keep in fridge but take out & bring to room temperature well before you start the meal.  Serve with the pudding

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Christmas Garland

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Plums,#ChristmasPlumPudding,#RumButter,#Merry Christmas,#Enjoy,#BeSafe,#StaySafe