With Stir-up Sunday on the horizon, many people will be planning on making their own Christmas pudding but if that seems like too much work McLaren's are now selling their award-winning puds online.

Since its birth, 16 years ago, the McLaren’s family business has relied on markets and Christmas fairs to sell their puddings throughout the season, and has become a popular stall at London’s Borough Market.

Speaking of the business, Eloise McLaren said:  “Our story began with Sandra McLaren, our mother. A brilliant confectioner and award-winning baker herself, Sandra noticed that not one of her four children would eat the Christmas pudding she served.

“Glancing around the candlelit table, she realised that barely an adult had touched it either. Already renowned for her outstanding carrot cake, one day Sandra decided to take on the humble Christmas pudding.

“After much experimentation, she discovered she could cut out all the stodgy suet – and remove a lot of the dense flour. Instead, she added a very generous dollop of butter, some zesty oranges, lemons, prunes and flaked almonds.

“She drenched it all in fine French Brandy and Guinness Stout, steamed it for eight hours – then then let the pudding mature to perfection for six months.

“Having won over family and friends, she launched the McLaren’s Christmas pudding company in 2004 and became a best-seller at Borough Market and other Christmas fairs around the country attracting a growing number of Christmas pudding aficionados and convertees.”

As with all businesses this year, McLaren’s has had to re-think their business model and evolve rapidly. After months of work, the puddings now have new branding and are for sale online for the first time.

Today the McLaren’s Christmas pudding has won a Great Taste Gold Star award in 2018 and 2020 and has been called one of the ‘best Christmas puddings on the planet’ by the Financial Times.

How to order

Orders for UK delivery can be placed online here, and there’s a range of products from the original to mini version if you’re having a smaller Christmas this year.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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