Christmas Pudding

When I was a child the tradition at my school was for all the children to stand in line and take a turn in giving the Christmas pudding a stir, whilst all singing a rather repetative song about stirring a pudding. Thankfully times have changed and I have a mixer, so don't rely on child

labour for such things.....

Ingredients
100g ready-to-eat dried figs, roughly chopped
150g sultanas
150g raisins
150g currants
50g chopped mixed peel
1 Bramley apple, peeled, cored and coarsely grated
Finely grated zest of 1 lemon
50ml Guinness
50ml brandy
150g self-raising flour
2 tsp mixed spice
1 tsp freshly grated nutmeg
175g unsalted butter, plus extra for greasing
150g fresh white breadcrumbs
3 medium eggs, lightly beaten
100g molasses sugar

Put the dried fruits, peel, apple, lemon zest, Guinness and brandy into a large bowl and mix together. In a separate bowl, sieve together the flour, spices and a pinch of salt.

Melt the butter in a small pan, then allow to cool slightly. Pour over the dried fruit mixture, then add the breadcrumbs, eggs, molasses sugar and spiced flour. Mix well.
Grease and base line a 1.5 litre pudding basin. Tip in the pudding mixture and level the surface. Cut a circle of foil larger than the top of the pudding basin and make a pleat down the centre. Use to cover the pudding and secure in place with string – tie this around the basin rim, loop over the pudding and tie at the other side to make a handle.




Put an upturned saucer in the base of a deep saucepan. Sit the basin on top and fill the pan with boiling water to come halfway up the basin. Cover the pan, bring to the boil, then reduce the heat slightly and steam the pudding for 5 hours, keeping the water level topped up. Using the tie-handle, carefully remove the basin from the saucepan. Set aside to cool. Cover with clean foil and store in a cool place for up to 6 months.

To reheat, place on an upturned saucer in a large saucepan of simmering water. Cook for 1 hour or until piping hot throughout.

Don't forget to add a silver charm for luck.....

Cranberry and White Chocolate Cookies

150g plain flour

1/2tsp baking powder

1/2tsp salt

75g rolled oats

125g butter

75g brown sugar

100g caster sugar

1 egg

1tsp vanilla extract

75g dried cranberries

150g whit choc chips

Preheat the oven to Gas 4 and grease a baking sheet.

Cream the butter and sugars in a bowl, beat in the egg and vanilla extract. Add the foulr, baking powder, salt, oats and fold in the cranberries and choclate chips.

Roll spoonfuls of dough into balls, then place on the baking sheet and flatten with a fork.

Cook for 15 minutes, until golden, and leave to cool on a wire rack.