The Welbeck Bakehouse launches collaborative Christmas pud

This year’s Luxury Welbeck Christmas Pudding made by The Welbeck Bakehouse on the Welbeck Estate in Nottinghamshire could well be Britain’s most local commercially produced festive pud.

It’s made with Portland Black Ale brewed by Welbeck Abbey Brewery, just a stone’s throw from the Bakehouse; the labels are designed on the estate by Design Nest; and the pudding is sold at Welbeck Farm Shop, along with other outlets in the region.

Traditional and lightly spiced, the pudding is packed with brandy-soaked fruit and Portland Black Ale, and is wrapped in natural cheesecloth. The recipe was designed by Richard Smith, one of The Welbeck Bakehouse bakers, and hails from an old family recipe.

The pudding is the star of The Welbeck Bakehouse festive range, which also includes traditional mince pies; stollen; beetroot, fennel and orange sourdough; stichelton; walnut and honey pastry; cheese straws; garlic and stichelton tear and share; and mature cheddar and red onion loaf.

The Welbeck Bakehouse, founded in 2008, is the only bakery in the Nottinghamshire area to have two wood-fired ovens, which allows it to produce more than 40 styles of artisan breads and pastries, with a growing list. It expects that this year’s festive season will be its busiest ever, with more than 1,000 mince pies alone being baked.

Based in the heart of Sherwood Forest in Nottinghamshire, The Welbeck Bakehouse employs six bakers and has a delivery team of five. It is surrounded by food producers and artists on The Welbeck Estate, which provides the perfect opportunity for collaboration.

The Bakehouse was recently awarded a silver award for its Welbeck Sourdough at the Tiptree World Bread Awards. Its products are available from Welbeck Farm Shop as well as a range of shops in the Nottinghamshire, Lincolnshire, Derbyshire and Sheffield areas.

The 800g Luxury Welbeck Christmas Pudding has a RRP of £16-£18 and will be on sale November 28-29 during the Christmas market at Welbeck.

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.