Richard Bertinet's Christmas pudding is entirely different from the traditional ones, from the preparation of fruits and exotic flavours that are worth trying for, not just for the holidays but during special occasions. The Telegraph revealed that Bertinet traditionally sends Christmas pudding to his family residing in France.

The different method used by Bertinet excludes soaking of fruits. Before steaming, he allows time for the mixture to blend together with the flavours. Instead of using brandy butter or rum, he uses crème anglaise which he personally makes.

 Ingredients for a 1x2 pint:

100g of currants and 200g of raisins (seedless)

200g of sultanas and 60g of candied peel(chopped and mixed)

glacé cherries (60g) and blanched almonds thinly sliced

½ cooking apple(medium) unevenly chopped and peeled

½ carrot (small), grated and peeled

Half of an orange (juice and zest) and half of a lemon (juice and zest)

115g of suet, chopped finely

115g flour(plain) and 60g of brioche crumbs or white bread

115g of brown sugar (soft) and half teaspoon of mixed spice

Half teaspoon of cinnamon(ground) and ¼ grated nutmeg

Half teaspoon of salt and medium eggs (3pcs.)

Guinness (1/2 can) and brandy(2tbsp.)

 Procedure:

 Set aside eggs, brandy, Guinness, lemon and orange juices, and mix all other ingredients in a bowl. In a separate container, beat eggs until foamy and add Guinness, lemon and orange juices and brandy. Then blend it with the previous mixture and fully combined.

 Pour the mixture in a basin and firmly cover with greaseproof paper on top. Refrigerate for 12-48 hours.

 Clean the outer sides of the basin and seal with a cling film. Place a trivet, containing the pudding, in a pan on a hob.  Fill it with boiling water up to about 3 quarters up the side of the basin.  Boil the water and tightly cover the pan. After it reached the boiling point, lower the heat steam for approximately 3 hours. Monitor the water level and add boiling water if necessary.

 Take it from the heat and allow to cool. Do not remove the clingfilm and store it when it is already cool, then re-steam again for 3hours.

 Slowly loosen the pudding and transfer it into a plate. Then heat a glass of brandy in a pan, set it afire by a match and pour on the pudding while it is aflame. Serve.