Festive Feasting - Fabric Magazine Nov 2021

Festive Feasting - Fabric Magazine Nov 2021

Sweet endings

Though Christmas puds are usually made weeks before the big day, with the right recipe, it’s not too late to create a showstopper to round off your meal…

We asked Nick and Ian at north London grocer Melrose & Morgan for advice on the crafting the perfect pud. They say: “There is something enormously satisfying about making your own plum pudding. We are always asked the secret to getting it perfectly moist but not too gooey. We use butter instead of vegetable suet and this gives a more luxurious texture. The prunes marry well with the brandy. Every Christmas pudding needs a good kick of booze. It’s Christmas after all.”


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