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Whether you are an university student simply starting your very own culinary experiments or a skilled chef with many dinner parties under your belt, there is always something new to find out about cooking. We hope these Christmas Pudding recipe and tips can help you in your kitchen area tonight, as well as get used to wonderful home-cooked meals.

You need shredded suet, vegetarian is fine.
Use dessert spoon mixed spice.
Use grated nutmeg.
You need ground cinnamon.
You need self raising flour.
Use soft Brown sugar (I used muscovado).
You need to prepare white breadcrumbs (from stale bread) **.
Prepare sultanas.
You need to prepare currants.
Use glace cherries, quartered.
You need to prepare chopped almonds.
You need chopped candied mixed peel.
You need Finely grated peel (zest) of 1 orange and 1 lemon.
Use green Apple, peeled cored and finely chopped.
Provide eggs.
Use stout (I used Guinness) ##.
You need brandy or dark rum, or substitute orange juice.
Provide brandy or rum, for 'Flaming'. Optional.

Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now..
In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again..
Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice..
It is traditional for all family members to 'Stir and make a wish' at this point.
Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again..
Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !.
You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes..
When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly..
When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening..
Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding..
Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve..
Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter..
This pudding is very rich, so be aware when serving !.
Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !).
If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *.
## You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout ##.

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