As today is Stir-up Sunday, I thought it appropriate to give you the recipe for what I believe is the world’s best Christmas pudding. This recipe comes from my great-great grandmother’s cookbook. This book is so old that it advises the lady of the house to keep the key to the stove about her person to prevent the scullery maid from using it in her absence. Therefore, if you do not want to be eating Christmas pudding until next year, I highly suggest that you, at the very least, quarter the recipe. Before you begin, soak your fruit in a mixture of equal parts rum, brandy and sherry for at least 24 hours.

1lb Bread crumbs, 1lb currants, 1/4lb each Orange, Lemon and Citron peels, 2lbs raisins, 1lb sultanas, 1lb sugar, 1lb suet, 1 nutmeg, grated rind and juice of one Lemon, 1/4lb of chopped almonds, 4 eggs, 1/2 pint of milk

Wash and dry the fruit and as mentioned above steep in alcohol for 24 hours. Peel should be finely chopped and all the ingredients mixed together well. If desired add some silver charms or coins but I suggest you wrap them in greaseproof paper. Put into basins and cover with greased paper. Steam for 10 to 12 hours.

It’s really that simple, it’s also exceptionally tasty.