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Places I eat.

All these recipes have been cooked by me, in my kitchen. They will then have been eaten by my fiercest critics, my family!

There are simple secrets to making a good Christmas pudding:
Use only the best fruit and freshest nuts and spices and steam it for as long as you can bear to! It really makes a huge difference to the colour and taste of the pudding if you can steam for eight or so hours. Don’t panic this does not need to be done in one day. I often steam my puddings over two or three days and have never had any problems with them.
Sixpences should be wrapped in foil. I’m sure there are health and safety reasons why we should not put charms or money in the pudding but Christmas is an H&S nightmare with charms being the least of ones problems.