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 Prince Hall Christmas Pudding 

Ingredients for the Pudding 

50g Almonds 

2 x Bramley cooking Apples

200g Citron 

1 x Whole Nutmeg

1kg Raisins

140g Plain Flour 

100g Fresh Bread Crumbs 

100g Light Muscovado Sugar

3 Large Fresh Eggs

50ml of a Good Cognac of your choice 

250g Butter - Straight out of the Fridge 


Ingreadents for the Brandy and Ginger Butter

250g Unsalted Butter - softened 

zest of a Orange 

5 tbsp Icing Sugar 

75ml of a Good Cognac of your choice 

2 pieces of Stem Ginger - finely sliced 



  1. Get everything prepared. Chop the almonds coarsely. Peel, core and chop the apples. Sharpen your knife and chop the candied peel. Grate the nutmeg (sounds a lot but it's correct). Mix all the ingredients for the pudding, except the butter, in a large bowl.

  2. Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together.Repeat until all the butter is grated, then stir for 3-4 minutes - the mixture is ready when it subsides slightly after each stir. 

  3. Generously butter two 1.2 l / 2 pint bowls and put a disc of grease proof paper in the bottom of each. Pack in the pudding mixture.  

  4. Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with string, and make a handle for easy lifting in and out of the pan. 

  5. Oven steam the puddings for 8 hours, topping up with water as necessary. Remove from the pans and leave to cool overnight. When Cool store in a cool, dry place until Christmas.

  6. To make the brandy butter, cream the butter with the orange zest and sugar. Gradually beat in the cognac and sliced ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to 6 weeks.

  7. On Christmas Day, oven steam for 1 hour. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

Lamb Tagine with Grapefruit & Olives

Serves 6


1.6kg boneless shoulder of Local Lamb (diced)

3g Saffron strands

400g Onions (chopped)

3x Garlic Cloves, (Crushed)

300ml Fresh Chicken Stock

50g Butter

150ml water

300ml Apple Juice

1 tsp Ground Cinnamon

½ tsp salt

1 tsp Ground Turmeric

½ tsp of White Pepper

200g Olives

1x Grapefruit (sliced)

4x Cinnamon Sticks

120g Flaked Almonds, (fried)

300g Pearl Cous Cous



Put the pieces of Lamb into a large Tagine dish or Saucepan, mix together the ingredients for the spice mixture,

Scatter on the spice and roll the pieces of meat in the mixture.

Add the prepared Saffron.

Put over a medium heat and then add the Onions, Garlic, Oil, grapefruit, Olives & Butter, leave to brown.

Add the Apple juice, water, Chicken stock, cover & cook for 1 hour.


Before serving

Remove Cinnamon sticks, Add Rinsed Pearl Cous-Cous and Simmer for another 15 minutes.






Dartmoor Restaurant

"The food was on another level, this wasn't something you would expect in a hotel and personally felt food I have eaten in top notch restaurants wasn't as good as here - they certainly have talented chefs!"

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