This is definitely not the first time that we’ve heard about a ridiculously expensive dessert, but we were still quite surprised to hear that this pudding is worth no less than $15,000. Dubbed Ultimate Millionaire Christmas Pudding, the extravagant delight was created by Michelin star chef Matt Worswick, and it includes lavish ingredients such as 23-carat gold leaf and very rare 140th anniversary edition Remy Martin Louis XIII Black Pearl cognac.
The 400ml of Remy Martin Louis XIII Black Pearl 140th Anniversary cognac was worth about $13,000 alone, while the edible silver and 23-carat gold leaf additions cost $300 and $1,500 respectively. This culinary masterpiece required two hours of preparation time as well as eight hours of simmering, which is quite a lot of time to invest in a single dish. The pudding was divided into four servings, which cost $3,773 each. They were made for the National Lottery, as it celebrated the Euromillions guarantee to transform five UK citizens into millionaires through a special draw. For a complete list of ingredients and the cooking method just have a look below.
– 400ml of XO brandy
– 450g beef suet
– 335g breadcrumbs
– 335g dark brown sugar
– 450g currants
– 450g golden sultanas
– 450g raisins
– 225g chopped almonds
– 8 prunes
– 100g dates
– 1 carrot grated
– 1 large bramley apple grated
– Pinch of table salt
– 1 tsp mixed spiced
– 1 tsp nutmeg
– 1 lemon zest and juice
– 1 orange zest and juice
– 8 kumquats
– 2 ltr water
– 2 kg Demerara sugar
– 3 cloves
– 2 star anise
– 1 cinnamon stick
– 1 tin silver spray
– 1 packet real gold leaf
– Blanch the kumquats in water for three minutes then refresh in cold water.
– Repeat this process five times until the kumquats are soft.
– Mix the water, Demerara sugar and spices and boil in a pot.
– Add the refreshed kumquats and simmer until for approx. 25 minutes.
– Remove the kumquats and let them air dry overnight on a resting rack.
– Butter four small ramekin molds.
– Mix the ingredients well and fill the molds half way up with pudding mix.
– Add one kumquat per mold, then cover and bury the kumquat with the rest of the pudding mix. The molds should be 3/4 full.
– Cover the tops with baking paper, cover the mold again with tin foil and wrap with string.
– Place the bowl in simmering water just enough to reach 3/4 up the side of the mold. Simmer for 8 hours.
– Once cooked and ready to serve, spray your Christmas pudding silver and add the gold leaf for an extravagant feel.