Impress your friends this Christmas with two cocktail punches and a very special Christmas pudding. Our friends at Appleton Estate have created these serves using the Appleton Estate Signature and Appleton Estate Signature Blend. For a winning finish serve a rum-rich Christmas pudding.


240ml Appleton Estate Signature Blend Strong black tea
1 pot Strong black tea
1 tbsp All Spice
1 Banana, sliced
1 Orange
I Lemon
10 Raspberries

For strawberry syrup (or use Grenadine)

8 strawberries
2 cups water
1 cup sugar 


1. In a large teapot, brew the tea with All Spice and sweeten with Grenadine or strawberry syrup.

2. Add to the teapot the rum and 3⁄4 the fruit. Let steep for 2 minutes.

3. Serve from the teapot or a punch bowl + garnish cups with the remaining fruit.

*to make strawberry syrup

1. Mix 2 cups of water, 1 cup of sugar + the strawberries in a saucepan over a medium heat.

2. Bring to the boil, whilst stirring to dissolve the sugar.

3. Simmer for 5 minutes then allow to cool.

4. Strain through cheese cloth | sieve.

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50ml Appleton Estate Signature Blend 150ml Apple Juice
20ml Lime Juice
20ml Velvet Falernum
Cinnamon stick Nutmeg
50ml Appleton Estate Signature Blend 150ml Apple Juice
20ml Lime Juice
20ml Velvet Falernum
Cinnamon stick Nutmeg

Add the cinnamon stick and apple juice into a microwavable container and warm for 1.5mins. Pour the Appleton Estate, Velvet Falernum and lime juice into a cup. Top with the apple juice mixture and stir. Garnish with a sprinkle of nutmeg.

For a winning finish to your Christmas pudding with Appleton Estate Signature Blend.
Dreamy notes of caramel, brown sugar, spice and signature hint of orange peel, Appleton Estate Signature Blend will be a welcome addition to the sticky richness of a traditional Christmas pudding.


140g Unsalted butter
90g Chopped dried figs
90g Chopped pitted dates
90g Chopped dried apricots
150g Sultanas
175g Grated apple
100g Dried cranberries plus extra to decorate
1 large juice
1 Zest of lemon
30g Pecans, roughly chopped
100ml Appleton Estate Signature Blend 
75g Wholemeal breadcrumbs
100g Plain flour
200g Light muscovado sugar
2 Free range Woodland eggs, lightly beat 


1. Add all the ingredients except the breadcrumbs, flour and eggs in a saucepan and mix together. Heat gently until the butter and sugar have dissolved. Remove from the heat and leave to cool for 45 minutes.

2. Mix together the breadcrumbs and flour in a large bowl, then pour into cooled fruit mixture. Add eggs and stir to combine.

3. Spoon into a buttered 1.2 liter pudding basin. Cover the top with a layer of greaseproof paper and a layer of foil, tying securely with string.

4. Place the pudding basin onto an upturned saucer and place in a pan. Fill the pan with boiling water so it comes a third of the way up the sides of the basin.

5. Bring to the boil and then reduce to a simmer. Cover the pan with a lid and cook for 8 hours, ensuring the water level is topped up.

6. Finally remove the pudding basin using oven gloves, and remove the lid, inverting the pudding onto a serving plate. Decorate with the reserved dried cranberries.