Anna Higham is a Pastry Chef and Baker, and the Executive Pastry Chef at The River Cafe, either to be found picking fruit or baking bread. This festive season Anna is offering you the chance to purchase a homemade ready-to-go Christmas pudding packed full of love and luxurious ingredients in a Pillarbox Red Falcon bowl. Anna’s recipe is a family heirloom, having been passed down from previous generations, hear more and find out how to order one now…


‘Every year for the last 5 years I make these christmas puddings to give to friends and family. They're based on my mum's recipe but in true tribute to her I never quite make the same recipe year on year. This was one of the precious recipes I made sure she dictated to me in the weeks before she passed away. I don't remember making them with her as a child but there was always a Christmas pudding or two in our fridge come the winter, she loved Christmas puddings. This year I've used all of the delicious things I spent picking, preserving and discovering during lockdown.


The puddings contain; freshly milled wholegrain flour, milled on my tabletop mill with lovely grain from Greenacres farm; london foraged quince; Nocino made from green walnuts picked in the park; dried prunes, cranberries and golden raisins and the most delicious almonds, hazelnuts and chestnuts from european agroforestry projects.


A 500g pudding serves 2-3 very generously.’


Direct message Anna on Instagram to order with her directly: https://www.instagram.com/anna.atthetable/.


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