What’s On celebrates Christmas in Dubai. Here, we present, from a celebrity chef in Dubai, Marco Pierre White Christmas pudding recipe.

More…
– MPW cranberry sauce
– Pumpkin pie
– Sweet potato pie

INGREDIENTS
75g currants
75g sultanas
75g raisins
125g cherries
75g flour
1tsp mixed spice
1tsp cinnamon
50g brown sugar
2tsp gravy browning
50g Fresh breadcrumbs
Half each orange/lemon
120g apple
120g carrot
4tbsp (optional) rum or brandy
1tbsp lemon juice
4tbsp skimmed milk
Two eggs
2tbsp molasses

METHOD
– Combine all the dry ingredients and wet ingredients in two separate bowls.
– Mix together, adding the beaten eggs, until all the ingredients are well combined.
– Spoon the mixture into a 1kg pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands.
– Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for four to five hours, checking the water level periodically.
– Remove basin from the pot, discard the greaseproof paper and cover it with new paper.
– Allow to cool, then store in a cool larder.
– To reheat, steam for one hour. Or you can simply microwave for five minutes (depending on the power of the unit).
– When reheated, run a knife around the edge of the basin, turn out on to a serving plate.