Finishing touch to the big day

by Jason Wood Mackays Hotel in the heart of Wick is well known for its award-winning cuisine and warm Highlands welcome.

The boutique hotel offers all the comfort and little luxuries you could wish for and is located along the new scenic North Coast 500 route, which showcases the breathtaking fairy-tale castles, beaches and ruins of Scotland.

To help you celebrate this most wonderful time of the year, Mackays Bistro No 1 has its festive menu running throughout December.

Executive chef Jason Wood, who had a raft of international catering experience, has taken time out of his busy day to share one of his favourite festive recipes. INGREDIENTS: Zest of 1 lemon and 1 orange 100ml sweet white wine 40g each of: raisins, dried cranberries, chopped dried apricots, prunes and candied peel 40g stem ginger chopped 3 tbs stem ginger syrup 125g salted butter 65g soft brown sugar 65g caster sugar 2 eggs 1 vanilla pod deseeded 140g self-raising flour 1 tsp baking powder 1/2 tsp each of ground nutmeg, cinnamon and mixed spice METHOD: 1. The day before, combine the lemon zest, wine and dried fruit in a bowl, cover and leave at room temperature. 2. Next day, lightly butter a cooking basin and place some buttered baking parchment in the base. 3. Add the stem ginger, syrup and candied peel to the soaked fruit mixture. In a large bowl, cream the butter and sugars until pale and fluffy, then add the eggs and vanilla. Mix the flour, spices, baking powder and salt together in a separate bowl, then stir this into the butter mixture. Add the fruit, ginger and soaking liquid, stirring lightly to incorporate everything. 4. Spoon the mixture into the pudding basin. Lay buttered baking parchment over the top of the basin, fold a wide pleat into it then tie string around to secure. Cover with tin foil, again with a pleat in the middle. The cover should be secure but also loose enough for the pudding to rise. 5. Bring the water in a steamer to the boil, put the pudding in, the lid on and steam for around two hours. Use a knife to test – it should come out clean. Be sure to keep checking the water levels as it cooks, top up with boiling water as needed. 6. When cooked, loosen the edges and invert on to a large plate. Serve the pudding with ice cream or custard but it’s best with brandy and nutmeg sauce! In association with Taste Communications.