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please call 020 8614 6550

All classes have to be booked in advance to avoid disappointment.

Monday & Sunday: 9.00am – 7.00pm

For further information or to speak with one of our team, please call
0208 614 6411

Our Lounge Restaurant and Terrace are open for bookings every day.

Brunch 8.00am - 12.00pm
All Day Dining 12.00pm - 11.00pm

For further information, please call a member of our team on
020 8614 6400

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Christmas Pudding


There is nothing like tucking into a homemade and flavourful Christmas Pudding with friends and family on Christmas Day. We visited The Lensbury’s new Head Chef, Adam Lestrelle, to find out what recipe he’s been cooking up. Taking inspiration from his past and the forthcoming festive season, Adam has a rich and indulgent Christmas Pudding recipe which we’re sure you’ll adore.

Make sure to have your pudding prepared by Sunday 26th November in order to ensure the dish has enough time to bring out all of its flavours.


  • 50ml Rum
  • 75ml Fresh smooth orange juice
  • 100ml Madeira or apple juice
  • 55g Treacle
  • 80g Self-raising flour (can use gluten-free if you wish)
  • 110g Shredded suet
  • 100g Fresh white breadcrumbs
  • 50g Ground Almonds
  • 11g Ground cinnamon
  • 7g Ground allspice
  • 9g Ginger
  • 200g Soft dark brown sugar
  • 100g Coarsely grated apple
  • 50g Coarsely grated carrot
  • 150g Chopped raisins
  • 150g Currants
  • 50g Flaked Almonds
  • 125g Sultanas
  • 50g Candied mixed peel
  • Unsalted butter for greasing your pudding basin


  1. Begin by placing the eggs, rum, orange juice, Madiera and treacle in a bowl and whisk together
  2. Put all the other ingredients into a large bowl and stir well
  3. Add the egg mixture and stir again
  4. Cover the combined mixture with cling film and chill overnight
  5. The following day, place the chilled mixture into a buttered 1.2 litre pudding basin
  6. Cover and steam over a gentle heat for 6 hour
  7. Set aside until cold, then re-wrap the pudding in fresh greaseproof paper and foil
  8. Stoe in a cool and dry place (not within the fridge) for as long as possible to ensure the best flavours (at least 2 weeks, for the best results aim for 4-6 weeks)

To Serve

Steam for a further 2 hours whilst enjoying your Christmas dinner, pouring brandy over the dish, turning the lights off and setting a light to the pudding to serve!

Throughout the month of December, we will be serving up delicious Christmas classics at The Lensbury on our Festive Menu – you can expect roast Norfolk turkey breast with all the trimmings and Christmas pudding with brandy sauce, as well as tempting alternatives such as pan-fried sea bass with bok choy, confit potatoes and lobster dressing.

Our festive menu is available to book onto now, be sure to find out more and book by clicking here