This weekend, I made two Christmas puddings. I'd never made Christmas puddings before, but as we are having Christmas here this year, I thought it was time to attempt it. I used the Hugh Fearnley-Whittingstall recipe which was in the Guardian, a few weeks' ago. The ingredients weren't particularly fancy or expensive; lots of dried fruit, suet, breadcrumbs and marmalade were the main components.
Although not time-consuming to make, the puddings needed to be simmered for six hours; they have since been topped up with brandy, and will be cooked for another two or three hours on Christmas Day.
It is a good, satisfying feeling to have the puddings ready, though of course it remains to be seen how they will taste.
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