pudding time

There is an old, tattered recipe I have, saved from a newspaper many years back, and as usual I have to hunt for it every year, about this time. Christmas pudding! I feel it is worth making, it's not too complicated more a case of assembly really; no fat, no flour, no sugar but full of fruit and nuts, and a good sloshing of port and orange liqueur this year (which is what I found in the cupboard), held together with breadcrumbs and eggs. I like the chopping part of it, and the stirring, then it's a slow steam for a few hours, wrap it up and pack it away until Christmas day.

Brandy butter usually, and cold cream to go with it, and a nice glass of pudding wine.  And then we can eat what is left the next day, a bit like curries it seems to taste even better second time round. Christmas pudding ice cream is supposed to be pretty tasty, so if there's some left.......