I probably should have posted this earlier in the week, but tonight is the last night that you can order our one-year-aged (!) Christmas pudding at Lawrence. The pudding has a special place in my heart because it’s one of the first things I learned how to make when I first came to the restaurant. This iconic English pudding is creamy, dense, sticky and super flavorful — it’s packed with all kinds of dried fruit, citrus peel, beef suet, clarified butter, breadcrumbs, brandy, spices, and so much else. As a final flourish, we serve it with heavy cream, brandy butter, and then light the whole thing on fire. It’s so dramatic and old school!
To double up on the holiday spirit, we’re also serving whole roast goose with all the trimmings. It’s gorgeous. We’re fully in the spirit!
[Photo by Martin Chamberland. For the full recipe, visit La Presse for their article on our pudding!]