Bakers’ luxury puds showcase local flavours

Emma Hall, bakery manager, Rob Taylor, head baker, Claire Monk, head brewer, Oliver Stubbins, farm shop manager, with the Welbeck luxury Christmas puddings.

The pudding made by The Welbeck Bakehouse on the Welbeck Estate in Nottinghamshire features a real mix of local ingredients.

Key to the flavour is the addition of Portland Black Ale brewed by Welbeck Abbey Brewery, just a stone’s throw from the Bakehouse.

The recipe has been designed and developed by Richard Smith, one of The Welbeck Bakehouse bakers, and hails from an old family recipe which has been modernised with the addition of the black ale.

Head baker Rob Taylor said: “It’s been estimated that the main ingredients of some festive centre pieces may have come hundreds, or even thousands, of miles before reaching the plate, but the Luxury Welbeck Christmas Pudding is full of local ingredients and is also sold in local outlets.”

The puddings are available at the Welbeck Farm Shop and other selected stockists, along with other items in the bakehouse’s festive range, which includes mince pies, stollen, beetroot, breads, cheeses and pastries.

The Welbeck Bakehouse, founded in 2008, is the only bakery in the Nottinghamshire area to have not one, but two wood fired ovens. This has enabled it to produce more than 40 styles of artisan breads and pastries. It was recently awarded a silver award for its Welbeck Sourdough at the Tiptree World Bread Awards.

The Bakehouse expects that this year’s festive season will be its busiest ever, with more than 1,000 mince pies being baked.

The 800g Luxury Welbeck Christmas Pudding has a RRP of £16-£18. It will be on sale on November 28 and 29 during the Christmas market at Welbeck.