From humble beginnings in a converted cowshed in rural Essex, their vibrant home at London’s celebrated Borough Market, McLaren’s have transformed the traditional Christmas pudding into a dessert of gastronomic luxury – enjoyed by children, cynics and aficionados alike!
Sandra McLaren designed the special recipe in 2004 on noticing that none of her family ate the pudding. She removed the suet and replaced it with butter, sourced the fruitiest ingredients including fine brandy and Guinness, created a special blend of spices and slow-steamed the pudding for 8 hours. Next year was a different story. And so McLaren’s Christmas Pudding was born.
There’s no wonder the Financial Times’ How To Spend It called it “probably the best Christmas Pudding on the planet”!