The busy summer season is about to start but Christmas is already in the air in the kitchens of Great Yarmouth's Imperial Hotel.
Chefs have been busy preparing the hotel's trademark Christmas puddings for next year's festive season diners.
Executive chef Simon Wainwright and chef Peter Clarke have been filmed making more than 80 puddings for a video to run on the hotel’s website.
A good pudding takes months to mature and The Imperial’s special recipe takes an ideal 14 months to perfect.
The hotel has served the same pudding recipe since the 1960s. It was perfected by owner Nick Mobbs' father Roger and enjoyed by the hotel’s first Christmas guests in 1969.
"Like a good wine Christmas puddings take time to mature," said Mr Mobbs.
"We try to make puddings for the following year. Most of those made in 2011 will be used for Christmas 2012. At least 14 months of maturity makes them really good."
The pudding's secret ingredient? "Mackeson Stout."
"We give about 20 away as corporate gifts every year too because they are a one-off."
Simon and Peter's 'stir-up' can be watched on the hotel's website.
http://www.imperialhotel.co.uk/latest-news/index.php
