Most expensive Christmas Puddings

Everybody knows that the Christmas Pudding is the ending course to the Christmas feast, but perhaps not everyone would spend thousands or tens of thousands on these dense desserts.

Wine & Spirits

With vast varieties and rare reductions the selection of the Christmas pudding can be an overwhelming experience… here are a few that you wont find stacked between Waitrose’s finest Heston experience or Marks & Spencer’s festive foods.

Ranking in at number 1 and holding the title of the world’s most expensive Christmas pud is the creation of renowned pastry chef Martin Chiffer’s whose resume includes being an executive chef at The Savoy.

This pudding is created from some of the finest ingredients, hence the impressive five figure price tag.

The cognac used is Duret 1810, coming in at a price of £10,890 per bottle. It is sought after due to the year in which it was made. Cognac made before 1872-4 are prized as during these years that there was a vast amount of damage to cognac vines. These little critters are part of the reason that the cognac before their damage are so heavily priced.

So, that is already £10,890 spent on the Christmas pudding, but it doesn’t stop there, and just to soften the blow whatever cognac is not used on the Christmas pudding you get to keep, and drink or perhaps treasure!

The second sensational and unique ingredient is a highly collectible and recognised gold (no frankincense or myrrh) Henry VI Salut d’Or coin.  This particular coin depicts the Annunciation by the Archangel Gabriel to the Virgin Mary. These coins were created at the Rouen Mint during Henry VI’s reign as Kind of France (1422-53). Making this a rather unique, special and small  (2.6cm) ingredient for your Christmas pudding, you most definitely will be taking each bite gently, as the coin alone is suggested to have a value of £7,500.

The runner up to this magnificent pudding is still quite the show stopper and new for 2015, setting you back £10,000, and has been crowned the ‘Ultimate Millionaire Christmas Pudding’.

This mouth-watering masterpiece is the creation of Michelin star chef Matt Worswick and is inclusive of luxuries such as 23-carat gold leaf and the sought after and exclusive 140th anniversary edition Remy Marin Louis XIII Black Pearl Cognac. This Christmas pudding takes eight hours to prepare and for the significant price you will only get four servings.

So, perhaps if you are thinking that these are slightly lavish for lunch then we have included a DIY guide to creating your own magical festive pudding…




Ingredients
•    90 g (3.2oz) self-raising flour
•    125 g (4.4oz) shredded vegetable suet or grated chilled butter
•    30 g (1.1oz) blanched almonds, shredded
•    125 g (4.4oz) carrot, grated
•    250 g (8.8oz) raisins
•    125 g (4.4oz) currants
•    125 g (4.4oz) sultanas
•    125 g (4.4oz) fresh breadcrumbs
•    0.25 tsp grated nutmeg
•    60 g (2.1oz) mixed candied peel, chopped
•    90 g (3.2oz) light muscovado sugar
•    1 lemon, grated zest and juice
•    2 eggs, beaten
•    1 cup butter for greasing
•    75 ml (2.6fl oz) dark rum or brandy
•    1 cup brandy butter, to serve

1.    In a bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar, and lemon zest. Add the lemon juice and eggs, and stir.

2.    Lightly butter a 1.25 litre pudding bowl. Spoon in the mixture and level the surface. Cover with buttered greaseproof paper, then foil, both pleated in the middle.

3.    Put the bowl into a steamer or saucepan of simmering water. Making sure the water sits halfway up the side of the bowl. Cover and steam, topping up with boiling water as needed, for about 6 hours.

4.    Remove the bowl from the steamer or pan and leave to cool. Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer, and pour in the rum or brandy.

5.    Cover the pudding with fresh greaseproof paper and foil. Store in a cool place for up to 3 months. To reheat for serving, steam the pudding for 2-3 hours. Serve at once, with brandy butter.

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