Christmas Pudding

0102oz/50g Suet/Vegetarian Suet
6oz/170g  Flour
1 teaspoon Baking Powder
4oz/100g Currants
2oz/50g   Raisins
1oz/25g Candied Peel
2oz/50g Sugar
1 dessert spoon of Black treacle
1 teaspoon of Mixed Spice
2 eggs
A little milk for mixing
100 ml Brandy.

Grease the pudding bowl/ deep cereal bowl,  or microwave or heat -proof bowl,  well, with butter and set to one side. In a large mixing bowl mix together all the ingredients and stir well, add a little milk to the mixture if it feels too dry.
Transfer the mixture into the pudding bowl.
Draw round a dinner plate and cut a circle out of greaseproof paper to cover the top of the  bowl,  and secure with an elastic band.
To Steam
Place in a large pan of boiling water and steam for 1 hr or until the pudding feels firm on the top.
To Microwave  Cook in the microwave for 5 mins until the top of the pudding feels firm .
Carefully remove from the pan/microwave and peel off the greaseproof paper.
Turn out onto a serving plate and serve with clotted cream or brandy butter.

Christmas Mincemeat

Christmas Mince Meat2oz/50g      Shredded suet or vegetarian suet
4oz/100g    Apples cored and chopped into small pieces.
4oz/100g    Raisins.
4oz/100g    Currants
4oz/100g     Sultanas
4oz/100g     Candied or mixed peel
3oz/75g      Demerara  Sugar
Teaspoonful of nutmeg or ¼ of a whole nutmeg grated
Teaspoonful mixed spice
Juice and zest of 2 oranges
100ml of either brandy, rum or port.


In a large bowl put the suet, dried fruit, sugar and apples, spices and mix well.
Add the orange juice and alcohol and stir until all the contents are all combined.
Spoon into screw top sterilised jam jars, seal and screw on the lid.
Leave in the fridge overnight to allow all the flavours to infuse.
Mincemeat will keep for 2-3 weeks in a cool place.