December 17, 2021

It’s a wonder that any child enjoys Christmas pudding given all the booze and beef fat that goes into it. I for one loved it as child –– the more brandy butter the better. There’s something wonderfully ceremonious about setting the pudding a light at the end of the meal. I remember being entranced by that electric blue flame. Here, Cotswolds chef, Charlie Hibbert shares his grandmother’s recipes.


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