Award Winning Food, Drink & Travel Magazine
Screenshot 2019-11-24 at 14.31.12
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Kathleen’s Christmas Pudding – Traditional Christmas Pudding Recipe by Pastry Chef Orna Larkin of the InterContinental Dublin

What is Christmas without the rich fruity goodness of a traditional pudding?

This lovely recipe by the InterContinenal Dublin’s Pastry Chef, Orna Larkin will ensure you can impress with this festive classic. Named Kathleen’s Christmas Pudding in an ode to Orna’s much adored Grandmother we think it sounds every bit as delicious as it looks.



  • 360g Breadcrumbs
  • 113g Flour
  • 360g Butter
  • 450g Sugar
  • 6 Eggs
  • 225g Dried Currants 
  • 225g Sultanas
  • 225g Golden Raisins
  • 225g Granny Smith Apples
  • 113g Ground Almonds
  • 113g Mixed Peel
  • The Juice of 1 Orange 
  • The Juice of 1 Lemon
  • 3g Nutmeg
  • 3g Cinnamon
  • 3g All Spice
  • 400ml Irel Coffee (Or any other chicory extract)
  • 5g Baking Powder
  • 165ml Stout
  • 90ml Whiskey


  1. Cream together the butter and sugar until light and fluffy
  2. Add the eggs one by one
  3. Peel and grate the apples and fold into the mixture along with the dry ingredients 
  4. Fold in the wet ingredients
  5. Divide into individual 120g portions in greased ramekins and cover with baking paper*
  6. Steam at 130 degrees for 30 minutes, or until just firm to the touch
  7. Keep covered until needed

Crème Anglaise


  • 250ml Milk
  • 1 Vanilla Pods
  • 30g Egg Yolk
  • 45g Sugar
  • 10g Cornflour
  • 60ml Cream


  • Bring the milk and vanilla pod to the boil
  • While the milk is heating whisk together the egg yolk, sugar and cornflour
  • Pour half of your hot milk into the egg mixture and whisk
  • Pour all of the egg mixture back into your remaining hot milk and cook until the anglaise thickens
  • Once thick, remove from the heat and quickly transfer into a cool container to avoid cooking the eggs further, then mix in the cold cream. 
  • Serve warm 

*An easy way to secure the baking paper to the ramekins is by using an elastic band



Pastry Chef Orna Larkin trained in Le Cordon Bleu Culinary School in London and received Le Grand Diplome, certifying her in Pastry and Hot Kitchen. She has trained with Valrhona at their French headquarters in Tain L’Hermitage. She has been with the InterContinental Dublin since opening, over 4 years ago. Orna Larkin has recently been promoted to head pastry chef at the young age of 26.

Recently Added