Invented in the 14th century and favoured later by Queen Victoria, the humble Christmas pudding epitomizes the end of Christmas dinner.
Creating a modern version was no mean feat, dialling up the chocolate indulgence, bringing different textures and of course allowing the piece de resistance – the flambéing.
Our multi-layered Christmas pudding bar starts with spreading a layer of almond and hazelnut praline on giant marble tables.
On top comes a rich ganache layer crammed with fruit and generously laden with Brandy and dark rum.
Once these are set overnight, they are cut into pieces and smothered in Colombian dark chocolate topped with cranberries and biscuits.
Over the top? We think not as tis is the season for pleasure without measure.