Tips on making that perfect Christmas pudding
Summary
Gary Rogers, executive chef at Carton House, discusses his new cookbook, the making of their signature Christmas pudding, and the culinary demands of hosting elite sports teams. He shares insights on crafting the perfect chowder, developing gluten-free bread options, and the importance of high-quality ingredients like Irish butter.
Topics discussed
Introduction and tasting Christmas pudding
The process of making and steaming the pudding
Origin story and production of the Carton House Cookbook
Catering for elite sports teams at Carton House
Dietary differences between rugby and soccer teams
Jam recipes and the importance of sugar ratios
Secrets to making a perfect fish chowder
Gluten-free and dairy-free bread innovations
Anecdote about butter quality at the Savoy
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