What we did yesterday

Well it all started the night before really---I chopped up the fruit --put it in a big bowl--added some brandy--added a bit more for good luck --covered it up and let it soak over night.



Thursday afternoon my apprentice chef turned up to help--in hindsight not a good idea.
But anyway the apprentice broke the eggs into the mixture while the cook did the mixing.
Excuse the fat arms but it was hot and excuse the unsightly cords in the background also.

The apprentice just had to get her hands into the mixture--don't know what the health dept. would say about this but her hands were very clean.

Note the texta on the arms--not a good look.

The cook was putting the mixture into the pudding cloths but the apprentice had lost interest by this time --she had more important things to do.

All done and 6 hours later they were cooked.

I look forward to making my Christmas puddings every year--the good old fashioned way in a calico cloth-boiled in a big pot and the hung up to dry for a few weeks.

Does anyone else out there still go through this ritual?
I love it- love it -love it.

And I love eating it with Brandy cream-- Yummy