London - Firmdale Bakery

The Firmdale Bakery

Firmdale Hotels are proud to introduce our new team of expert bakers. Executive Head Chef, Robin Read and his talented team are continually producing new ideas for extraordinary pastries, sourdough breads and cakes.

We pride ourselves on using British ingredients which we source as locally as possible, so that our bakery can produce the best selection of breads and pastries. 

Our suppliers are everything to us; all of the flour we use at the bakery is sourced from Shipton Mill, set in a beautiful Cotswold valley near Tetbury. This mill has been producing organic flour since the time of the Domesday Book, using both traditional grain and traditional methods.  The grain ground at Shipton Mill provides flours that are unsurpassed in texture and flavour and have built a well-earned reputation among professional, artisan and home-bakers.

Firmdale's Christmas Pudding Recipe

Suet

120g

Candied Peel

40g

Almonds

40g

Cooking apple, grated

1 apple

Orange zest

½ an orange

Rum

20ml

Barley wine

80ml

Guinness

80ml

Self-raising flower

60g

White bread crumbs

120g

Nutmeg

½ teaspoon

Cinammon

¼ teaspoon

Soft dark sugar

240g

Golden sultanas

120g

Pitted prunes

60g

Currants

120g

Eggs

2

  1. Mix all ingredients except the flour and eggs
  2. Leave over night to marinate
  3. Add the eggs and flour mix
  4. Pour the mixture in to your Chrsitmas Pudding bowl
  5. Steam the bowls 4 hours