Christmas Cooking Starts Here ...

It's not even Stir-Up Sunday yet and I've made my Christmas puddings. I've photographed one of them, like a speckled cannon-ball, so hard and firm, against the ancient yellowing newspaper cutting of Josceline Dimbleby's recipe that I always use. She first gave the recipe in the paper in 1982. I like it as it's lighter than usual and contains no added sugar, treacle or syrup.