FYI's award winning Chrimbo Pud has just won yet another award. It's been given 'Best of Desserts' from Taste of the West Awards 2011.

The best dessert is one of the most prestigious awards of the whole awards programme! All the gold-winning products of each category were put forward and judged again to select the 'best of' class - the Chrimbo Pud was awarded 'Best of Desserts 2011'. 

After that, all the best of category winners were presented to Rick Stein, who tasted, judged and selected the champion product (his comment about the chrimbo pud was 'a really lovely Christmas pudding, fruity but light'). 

To read all about the award and to find out more about Chrimbo Pud visit;

http://www.tasteofthewest.co.uk/content/two-golds-for-legendary-christmas-pudding.html

We're extremely delighted here at Feeding Your Imagination to announce we have received a Gold Star from the prestigious Great Taste Awards!

Well-known within the industry, these Awards are considered one of the highest benchmarks for gourmet fine food, focusing on great taste, manufacturing and quality.

We're thrilled to have this kind of acknowledgement. As if this wasn't the cherry on the top, we've also scooped another Gold Award from Taste of the West! Up there with the Great Taste Awards, the Taste of the West celebrates the West Country's best produce, so this is a enormous achievement!

We are more than thrilled with our awards, as is our Master chef Paul Da-Costa-Greaves. 'I am absolutely thrilled to have won two Golds this year for the pudding, it's fantastic to receive acknowledgement from independent sources for all of the hard work we've put in over the years, to get the pudding to where it is now'

Our Christmas Pudding began in Pauls family over  15 years ago. Passed down from his Jamaican Aunt Marva, Paul began refining the pudding - taking out the suet gives it a light and fruity texture as well as being suitable for Vegetarians. Our Christmas Pudding is also wheat, nut and gluten free, with full approval from the Coeliac Society.

There is of course the matter of adding the booze. We are proud that our puddings are the only ones on the market that are licensed by Courvoisier vs Cognac; a rich and distinct brandy renowned for its taste and quality... It may have taken over 10 years to get our Christmas Puddings to perfection, but as these awards show? it's well worth it!

The Christmas Pudding serves 6-8 guests and can be steamed or microwaved. It comes wrapped in a muslin cloth and presented in a striking carry box, making it ideal for gifting.

Fancy an award winner at your Christmas table? Click the link to order from our online shop or browse our great range of therapeutic chocolates. 

Buy our Christmas pudding directly from our online shop. Just click here to browse our range of tasty treats, sure to make this year's Christmas the best yet!

Christmas is supposed to be a time for giving, but buying the perfect Christmas gift to suit everyone on your Christmas list can be tricky. We all have those friends and relatives; the fussy ones, the vegetarians, vegans, the ones on a wacky diet, or wheat intolerant bunch. This can mean a lot of frantic shopping that usually results in book vouchers. 

Why not buy them a tasty Christmas gift from Feeding Your Imagination!

It ticks all the boxes; suitable for Vegetarians and Vegans, nut free, gluten free, no suet and also wheat free with full Cross Grain approval from the Coeliac Society! And more importantly it tastes delicious! So get them a Christmas gift they actually want, and one that you'll want to stay around for until they open it!

Voted number 1 pud by the Daily Telegraph, and personally recommended by celebrity chef Anthony Worrall Thompson. Adapted from my Aunt Marva's Jamaican cake recipe, it's beautifully light in texture, full of moist fruit, gentle spices and booze. This is one pud that won't feel like a lead balloon in your tummy, after a generous portion of Turkey.

Click the link to browse our range of puds online.

Christmas is a time for family and this recipe for Christmas pudding has been in mine for generations. Passed down to me by my Jamaican Aunt Marva, whilst sipping rum and cooking up a storm in the kitchen for the perfect pud. However this is a pudding with a twist; beautifully light in texture, full of moist fruit, gentle spices and booze.

We would also like to take the opportunity say thank you to Steve Rowe of 'christmaspuddings.org'. We recently sent one of our beloved puddings to Steven in Vancouver, and we're delighted to say he was impressed. 'The quality of the pudding far exceeds any of the mass market ones I have tried' and 'for my next Christmas Dinner I would choose Chrimbo Pud.'

Steve Rowe has commended our award winning Christmas pudding on its quality, taste, lightness and price saying 'The price of this pudding is a bargain considering the quality; I would have expected to pay much more for this quality.'

Click to watch the video or read the full review on our Christmas puddings

You can buy Christmas Puddings online all year round!

Ingredients.
280gm plain flour
25gm ground almonds
175gm butter
85gm golden caster sugar
Zest 1 lemon
1 egg yolk
2-3 tbsp milk
 
Homemade mincemeat
300gm mixed dried fruit being sultana/raisin/currents/mixed peel
100gm semi dried dates
50gm grated mistress dark chocolate (if your not lucky to have a bar lying around then any good dark choc 70% + will do fine, just add 1 little pinch of chilli powder if using just plain choc)
3 apples grated
1 tbsp light brown sugar
1 tbsp dark brown sugar
1 tsp each of nutmeg, mixed spice & cinnamon
Zest & juice of 1 lemon & 1 orange
5 tbsp rum or brandy, which ever is your tipple, or go half & half
2 tbsp olive oil
Icing sugar to finish
 
Method. - preheat oven to 190/375 - gas 5
For pastry, add flour & almonds to food processor, add butter & pulse till breadcrumbs, sprinkle in sugar, zest, add egg and milk, pulse till it comes together, remove from bowl and squeeze together, if dry, add a couple of drops of water, roll into a ball, wrap in cling film, chill for about half hour.
 
Take all the mincemeat ingredients and place into the food processor, pulse a couple of times, remove and leave to infuse flavours.
 
Roll out pastry to approx a couple of mm thickness and using a round or fluted 7in cutter, cut approx 12 discs out to sit in your bun tin. Then using a smaller 6in round or fluted cutter, cut 12 more discs of pastry out for the top.
 
Spoon 2 tsps of the mincemeat into the pastry bases and dampen the sides, place the smaller pastry lid on top. Bake for 12-15 mins or until golden, remove onto wire rack to cool, dust with icing sugar and serve.
 
Enjoy with a good strong cuppa - Yorkshire tea!
 
Happy Christmas......Paul
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