#FestiveEdition: Christmas Recipes From Andaz

#FestiveEdition: Christmas Recipes From Andaz
Christmas is incomplete without age-old traditions , Photo Credit: Shutterstock

What speaks the language of Christmas better than some decadent plum pudding and eggnog?

Simrran Gill
December 20 , 2020
04 Min Read

In the next part of our Christmas recipes series, we reached out to mastersChef Manjul Myne, Pastry Chef and Prakash Chandra, Assistant Director of Restaurant Operations, Juniper Barat Andaz, Delhi and got you traditional Christmas recipes that you can win your family over with.

Here is what they shared: 


Steamed Plum Pudding
(by Chef Manjul Myne)

The steamed pudding
500g      Butter

500g      Brown sugar

5nos      Eggs

145g      Refined flour

550g      Breadcrumbs

1700g   Soaked fruits

75g        Almonds

15g        Orange zest

25g        Five spice

Brandy sauce

50g        Butter

50g        Refined flour

400g      Milk

50g        Castor sugar

90ml      Brandy / Cognac


1. Butter the pudding bowl and line the bottom with a disc of parchment paper.

2. Lightly cream butter and sugar together.

3. Then add the flour, eggs, and spices along with other dry ingredients and mix well.

4. Put the mixture into the buttered bowl and flatten the top.

5. Cut a disc of parchment paper the size of the top, butter it and place on top of the pudding mixture.

6. Place aluminium foil on top of the parchment, covering half way through the sides of the bowl.

7. Place the bowl in a pot and fill water in the pot halfway up the bowl, use a tight-fitting lid.

8. Steam for three hours, keep checking the water level and top it up when required.

9. Once you've taken the bowl out of the pot, remove the aluminium foil and parchment paper, wipe the bowl and replace with clean paper. Store in a cool place.

10. Serve it steamed again for 20 minutes or until its piping hot! Let stand for a few minutes before removing from the bowl.

11. Serve with brandy sauce or butter, whipped cream or custard.

Brandy sauce

1. Make roux with butter and flour on slow flame, add the milk to the mixture, cook until thick, must thickly coat the back of your spoon.

2. Add castor sugar and brandy. Serve with steaming hot pudding.

(by Prakash Chandra) 

A traditional eggnog
2 eggs, separated

1/4 cup sugar, divided

1/2 cup rum, bourbon or brandy

1 1/2 cups whole milk

1/2 cup heavy cream

Garnish: grated nutmeg

1. In a large bowl, beat the egg yolks with three tablespoons sugar until fluffy.

2. Stir in milk, heavy cream and your spirit of choice.

3. In a separate bowl, beat the egg whites with the remaining 1 tablespoon of sugar until soft peaks form.

3. Fold the egg whites into the yolk mixture.

4. Divide between four rocks glasses or punch or tea cups.

5. Garnish each with freshly grated nutmeg.

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