We select the very finest spirits, vine fruits and seasonal spices, from Cider that’s brewed in Suffolk to succulent sultanas and raisins from Turkey.
We choose the finest large almonds for our Christmas puddings. They are grown in the sunny ‘Golden State’ of California.
We use quality bread crumbs to give our Christmas pudding its unique texture.
We select the finest European cherries and use tried and tested traditional methods to glacé them, repeatedly heating the fruit in a strong syrup and leaving them to stand.
The flour we use is expertly milled from British wheat to create the ideal mixture base for all our ingredients to combine for the perfect pudding.
Fresh lemon and orange peel is candied to give a zingy citrus flavour to our traditional Christmas pudding.
Suet has been a classic ingredient of a Christmas pudding dating from Matthew Walker’s dear old mother’s original recipes. We use a vegetarian variety, so that everyone can enjoy our Christmas puddings.
It’s a secret blend of spices that make our Christmas puddings taste like no other. We source the very best, including nutmeg and cloves from Indonesia and cinnamon from Indonesia.
Our raisins come from varieties grown in the sunny climes of California and Turkey. Once harvested they are dried naturally under the warm sunshine.
We only use sherry produced in the Jerez region of Andalucía in Southern Spain. Produced using the traditional Solera system, this smooth fortified wine has a wonderfully woody dried fruit aroma.
We blend the perfect combination of Demerara and white granulated sugar to meld with our pudding’s vine fruit to give just the right amount of sweetness.
Our sultanas come from seedless grapes that are grown in the Izmir province of Turkey. Once picked they are allowed to dry naturally in the sun to preserve their sweetness and distinctive colour.
We use a special blend of premium cider from Thatchers’ farm in Somerset, using local apples and a process developed by the family from over 100 years of producing exceptional cider.