Christmas pudding

(Serves 6-8)

120g self-raising flour
1/2 tsp ground mixed spice
1/4 tsp ground nutmeg
pinch salt
150g shredded suet
120g breadcrumbs
60g ground almonds
120g demerara sugar
120g raisins
120g sultanas
120g currants
90g chopped mixed peel
1 lemon, grated rind and juice
4 eggs, beaten
330ml brown ale or beer

Grease 2 600-ml basins. Sift flour, spices and salt into a bowl, then stir in rest to make soft dropping consistency. Put into basins, leaving 2cm gap at top. Cover each with a double layer of greasefree paper with pleats to allow the pudding to rise.

Secure with string round the rim. Place in a pan with water to come half way up the sides, or a steamer, and simmer for 6 hours, checking the water frequently to ensure it does not dry out.

Either serve immediately, or cook and then simmer a further 2 hours before eating.

Gingerbread

( makes 1 14x10 inch tin full)

450g plain flour (or substitute 100g for wholemeal flour)
4 level tsp ginger
1 level tsp bicarbonate of soda (US: baking soda)
1 level tsp salt
100g sultanas or raisins
200g soft brown sugar
150g margarine or butter
175g molasses or treacle
175g golden syrup or corn syrup
300ml milk or soya milk
2 eggs

Method:
Line a 14 x 10 inch dish such as a roasting pan with greased greaseproof paper. Mix flour with ginger, bicarb and salt. Stir in sultanas. Put sugar, butter, treacle and molasses in a pan, and heat gently until melted together.

Warm the milk and beat in the eggs. Mix the butter mixture into the flour, then the milk and egg. Pour the gingerbread into the prepared pan. Bake at 170C for about 45 minutes or until cooked. Turn out and cool on a wire rack.