Merry Christmas From Woburn Abbey and Gardens

Merry Christmas From Woburn Abbey and Gardens

Here at Woburn Abbey and Gardens, we would like to wish you a very merry Christmas and a happy New Year!

Last week we started our Christmas celebrations with a carol service at St Mary's Church in Woburn for all our staff, tenants and the local community. The interior of the building was illuminated by hundreds of candles and swathes of greenery, prepared by the Woburn Abbey Maintenance Team, adorned each pillar. Readings were given by members of staff from each of the Bedford Estates attractions and Woburn Lower School entertained the congregation with a Christmas Medley. The beautiful evening was rounded off with mince pies and mulled wine. 

This weekend, we had lots of visitors escaping the Christmas crowds in shopping centres and high streets up and down the country, and instead joining us for a relaxing day out, exploring the gardens and enjoying a warming drink in The Duchess' Tea Room. The Gardens and Tea Room will be open again on the 27th, 28th, and 29th of December and the 1st, 2nd, 3rd, 4th and 5th of January during the holidays.

We hope you have a joyous time over the coming few days and that we will see you here at Woburn Abbey and Gardens in 2014. In the meantime, we'd like to leave you with this recipe for Individual Christmas Pudding's from Haylee Blinco, Junior Sous Chef at The Woburn Hotel

To make 15 Individual Christmas Puddings

Ingredients

  • 300g of currants
  • 300g of sultanas
  • 300g of raisins
  • 300g of stork or unsalted butter
  • 300g of soft dark brown sugar
  • 300g of white breadcrumbs
  • 95g of cut mixed peel
  • 4 eggs
  • 1 lemon juice and zest
  • 95g of golden syrup
  • 1/4 teaspoon of mixed spices
  • 165ml of Brandy

Method

  • Cream together the sugar and butter
  • Beat in the eggs one by one, then add the syrup and breadcrumbs making sure you mix well
  • Add the remaining ingredients, making sure everything is well incorporated
  • Divide the mixture into your ramequins and place a round of greasproof paper on top of each one
  • Wrap each of the puddings in foil and steam for one hour
  • Remove the puddings and leave to cool
  • Store the puddings in a cool dry place
  • Don't forget to feed your puddings with some brandy until you are ready to eat them
  • To reheat your puddings, use either a steamer or microwave, be careful not to overcook them
  • Don't forget to flambé the puddings at the table and serve with brandy sauce, rum butter or brandy cream. Enjoy!