Heston Blumenthal’s ‘hidden orange’ Christmas puddings are on sale again.

Oct 10 2012

Heston Blumenthal’s ‘hidden orange’ Christmas puddings made my Matthew Walker are on sale again.  There are reports of the delicious pudding being sold on eBay for twice their face value just days after supermarket Waitrose put them on its shelves.

Heston Blumenthal's 'Hidden Orange' Christmas Pudding

Cane Molasses the vital ingredient.

Last year Waitrose sold 75,000 orange Christmas puddings. This year their orders have trebled and the number will be closer to 225,000.

At one point last December the puddings, which sold in the shops for £13.99, were fetching up to £250 on internet auction sites!

The puddings contain Ragus Demerara Sugar and Ragus Black Treacle  and look like traditional Christmas puddings, but when they are cut open they contain a whole orange or clementine, which “releases its citrus oils into the pudding while cooking”,

See the full story here

Click here for a video of how the puddings are made at Matthew Walker

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Heston Blumenthal’s Christmas Pudding

Nov 29 2011

In vogue this season Heston Blumenthal’s Christmas Pudding will be sold out by the end of the week. To avoid being disappointed here’s how to re-produce the pudding at home using the original ingredients with Ragus Demerara Sugar and Ragus Black Treacle.


Ragus sugar & Treacle chosen by Heston Blumenthal.

Rose Prince has a video of how to make this beautiful at home to see the video click here

See my favourite home pudding recipe for this wondeful pudding
Serves 10 – have ready a buttered 1 litre/2 pint pudding basin, baking paper, foil and string

Preparation time – 2 days

For the candied orange:

1 orange
1 litre of water
1 kg white sugar
½ cinnamon stick
1 tbsp marmalade

For the pudding:

550 mixed dried fruit (raisins, sultanas, currants and mixed peel)
1 grated carrot
1 grated Bramley apple
100ml ale
3 eggs
1 tbsp Ragus black treacle
115g Ragus dark brown sugar
115g plain flour (sifted)
1 ½ tsp mixed spice
115 g ground almonds
115g suet

To candy the orange, pierce it several times with a skewer then boil it in the water for 30 minutes to soften. Remove from the water, add the sugar, cinnamon and marmalade and bring to the boil. Add back the orange and cook over a medium heat for about 45 minutes. Cover with a lid for part of the time so the orange cooks evenly. Remove it from the syrup. Dry it overnight on a rack then give it a second 30 minute boiling the following day. Remove and allow it to dry again; the orange is now ready to use.

To make the pudding, put the fruit, carrot and apple in a large mixing bowl and leave to steep for 20 minutes. Add the eggs, Ragus Black Treacle and Ragus Dark Brown Sugar and mix well. Add the flour,spice, ground almonds and suet and mix well again. Make sure there are no clods of dry flour.

Butter the pudding basin, and half fill with pudding mixture. Place the candied orange in the centre of the bowl and add the remaining pudding mixture so it is buried inside. Cover with a disc of baking paper, then take a large sheet of each baking paper and foil. Fold in half then make a pleat. Place the sheet over the bowl and secure with string.

Place in a pan to steam with 4 cm depth of simmering water. Cover and steam for 7 hours. You can then store the pudding for several weeks – before steaming again for 3 hours for the Christmas meal. Serve with butter cream flavoured with Grand Marnier, or clotted cream.

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The Toffee Shop in Penrith, probably the best fudge in the world

May 13 2011

The Toffee Shop, on the left hand side at the bottom of the hill as you come into Penrith was originally opened by the Furnass family just after the First World War and has worked through three families and is now owned by Neil and Pat Boustead.

We are very happy to supply top quality specialist Cane Demerara Sugar to Neil and Pat to make the delicious confection and are currently working with them on new product development with Golden Syrup and Treacle.

Prince Charles mixes in the Ragus Golden Syrup.

                     Prince Charles mixes in the Ragus Golden Syrup.

There are hundreds of fudge shops in Britain so what makes this one so different? – It’s difficult to describe the sensation of eating the fudge – it’s a rich grainy textured like tablet Scottish fudge but smoother and not as sweet, so you can eat masses without feeling sick. Lord Lichfield has been quoted as calling it “the best fudge in the world” and endorses this by having regular orders sent.

The visitor’s book contains such luminaries as Prince Charles and Prince Andrew is known to pop in to pick up some fudge as a mothers day gift.

For more information you can check out the Toffee Shop at http://www.thetoffeeshop.co.uk

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Royal cake takes the (Mcvities) biscuit.

Apr 06 2011

One of our oldest customers, McVitie’s has been commissioned to make a chocolate fridge cake for Prince William.


Paul Courtney (pictured) is the chief of cake design and also the development head chef at Mcvities, United Biscuits. Paul is a former pastry chef, who trained at the Savoy and worked in a number of restaurants. Paul is continuing a proud tradition in McVities. In 2007 he’d helped with the baking of the official cake (fruitcake and marzipan) for the diamond wedding anniversary of the Queen and Duke of Edinburgh. McVitie’s also baked the cake for the marriage of George V to Queen Mary back in 1893, and for the Queen’s wedding in 1947 (it was 9ft tall and 4ft in diameter).

 Eastick’s Golden Syrup vital ingredient for Royal cake.

Eastick’s Golden Syrup vital ingredient for Royal cake.

See the Ragus recipe here

Read the full story here

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Royal Wedding Golden Syrup and Chocolate Biscuit Cake Recipe

Apr 04 2011

Iconic Eastick’s Golden Syrup tin.

                                                                              Iconic Eastick’s Golden Syrup tins.

Prince William and Kate Middleton have revived a Victorian tradition by deciding to feature two cakes at their wedding, a traditional bride’s cake and another less formal cake for the groom.

Prince William has made an unconventional choice for his groom’s cake by requesting a Biscuit Cake made with Chocolate and Golden Syrup.

For all you bakers out there why not share the occasion with your customers. Here is an old recipe we came across in the archives.

1 packet of of Rich Tea Biscuits
170g of Eastick’s Golden Syrup
400g of plain Chocolate
85g of Butter
150g of rum soaked raisins

Put the biscuits into a plastic bag and crush them into irregular pieces, the biggest piece should be no bigger than a 10p coin
Put the Golden Syrup, chocolate and butter in a pan and heated slowly until melted. Stir in the broken biscuits and raisins,
Scrape the mixture into a 12×8 tin lined with plastic and press down well.
Refrigerate until set and cut into squares
Use your imagination to decorate if required


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Prince William and Kate Middleton’s Windsor Knot

Mar 21 2011

One of our favourite customers, the famous brewery, Elgood & Son Ltd based in Cambridgeshire has created a beer to celebrate Prince William and Kate Middleton’s wedding in April.
Windsor Knot, uses sovereign hops developed for the Queen’s Golden Jubilee, malt from the Sandringham Estate and Honey syrup from Ragus.
The bottled beer will be available to buy in March while the draught version will be sold in Elgood’s pubs in April.
“It’s a lovely pale golden beer,” explained the head brewer Alan Pateman. “With a lovely aroma of hop and also some sweetness from the honey we’ve used.”
The label combines the traditional Union Jack flag colours of red, white and blue with the couple’s initials.

For more information on Elgood & Son Ltd products click here

Ragus brewing sugar for Royal brew.


















Ragus brewing sugar for Royal brew.

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