For us, preparations for Christmas do not start until December: no present buying, no writing of cards, nothing until we’re in the ‘right’ month. It begins with the making of a traditional Christmas pudding. Everyone, however young or old, gets involved with weighing, measuring, and stirring before it’s steamed in a pudding bowl. Sultanas, raisins, currants, cut peel and all the scent of Christmas – oranges, lemons, brandy, cloves, and spices – are mixed, along with two not-so-Christmassy ingredients: grated carrot and apple.
My recollections of homemade Christmas pudding as a child are of an overly dry, solid black lump that needed to be drowned in a sea of custard simply to be palatable. And so, I embellished a recipe that, courtesy of the carrot and apple (and maybe an…
