Dean Court Hotel chef donates Christmas puddings to hospice

From left, Gillian Cruddas, Iain Weston, Lady Jane Gibson and Annie Keogh

From left, Gillian Cruddas, Iain Weston, Lady Jane Gibson and Annie Keogh

First published in Fundraising fun

A YORK hotel is in the mix for Christmas.

It may only be November, but the Dean Court Hotel’s head chef, Iain Weston, is already getting into the Yuletide spirit by making his Christmas puddings in plenty of time for December 25.

Throughout the year, the Dean Court supports St Leonard’s Hospice and is donating several of the big puddings to the hospice’s Christmas Fundraising Raffle.

On hand to represent the hospice and help with the mixing was Annie Keogh, corporate fundraiser at St Leonard’s.

Lady Jane Gibson, Visit York’s new chairman, and Visit York’s chief executive, Gillian Cruddas, also offered their help.

Together, they mixed a huge tub of traditional pudding mix, which included several kilograms of flour, spices, raisins, fruit peel, nuts, sugar and more than 30 eggs – not to mention generous helpings of stout, barley wine, rum and brandy.

The finished mix will now be cooked for eight hours and then left to mature before being steamed and served on Christmas Day.

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