Christmas is all about indulgence! Whether you’re feeding the entire family on Christmas Day or hosting an intimate get together with friends on Boxing Day, our golden rules are to prepare in advance and keep things simple.

Our Christmas Splunker recipe is ideal for the little elves (and the big kids) in your life. The beauty of this decadent little recipe is that you can make everything the day before which means no sweating in the kitchen on the day.

Macerated clementines


  • 5 clementines peeled, pithed and segmented
  • 100g caster sugar
  • 150ml sweet white wine
  • 3 star anise
  • 1 vanilla bark
  • 1 orange peel
  • 4 sprigs of thyme
  • 1 stick of cinnamon
  • 5 cloves


Begin by heating the cinnamon, star anise and cloves in a dry frying pan for 2 – 3 minutes until the aromas begin to release. In a separate, medium sized pan, add the sugar, sweet white wine, vanilla bark, orange peel and sprigs of thyme. Place the heated cinnamon, star anise and cloves in the same pan so that all ingredients are combined. Once the sugar is dissolved, remove the pan from the heat and add the clementines to the liquor. Leave overnight (outside, covered).

Candied pecans


  • 50g sugar
  • 100ml water
  • 100g pecans


Add the water and sugar to a small pan. Bring to boil and simmer, stirring, until the sugar has completely dissolved, and the syrup has thickened. Add the pecans and continue to reduce the syrup until they are caramelised and fully coated.

Remove the contents from the pan to a greaseproof baking sheet and leave until completely cooled.

Once cooled, add a drizzle of vegetable oil over the candied pecans and bake in the oven at 180 degrees for a few minutes, until caramel turns dark golden brown. Leave to cool again.

Christmas pudding

  • 1 good quality Christmas pudding
  • 1 pack of diced butter

Steam the Christmas pudding for 1 – 2 hours. Once cooked, leave the pudding to cool and dice into small, 1cm sized pieces.

Add diced butter to a small non-stick pan. Cook on a medium heat until melted and foaming. Next, add the diced Christmas pudding to the foaming butter and continue to cook until the pudding has soaked up all of the butter. Leave to cool.

Chocolate sauce

  • 350g double cream
  • 200g water
  • 280g caster sugar
  • 80g cocoa powder
  • 100g 70% dark chocolate
  • Pinch of salt

Place the cream, water, sugar and cocoa powder into a pan, onto a medium heat. Simmer the ingredients for a few minutes, whisking until smooth. Once all ingredients are combined and dissolved, reduce to a lower temperature and add the chocolate. Continue to whisk until the chocolate is fully melted and combined. Set aside to cool.

For the Ice-cream

  • As it’s Christmas, we’ll let you buy your favourite vanilla ice-cream instead of making your own!

Assembling your Christmas Splunker

To begin, you’ll need your finest sundae glasses.

Fill the bottom of your glasses with the Christmas pudding.

Add layers of the macerated clementine segments, pecans and ice cream (in any sequence).

Top with chocolate sauce, orange zest and a sprig of fresh picked thyme.