roullier | WHITE

This recipe has been used in our family for several generations, each having tweaked it a little. My mother dropped the grated carot which was introduced by my Gradma during the war when dreid fruit was in short supply. You can add it back in if you wish. My mother swapped in the Barbados sugar for a richer flavour and darker pudding, and she uses vegetable suet rather than the traditional beef suet. You will need; 225g (8oz) currants 225g (8oz) sultanas 225g (8oz) stoned raisins 225g (8oz) Barbados sugar 100g (4oz) fresh breadcrumbs 100g (4oz) grated vegetable suet 100g (4oz) ground almonds 100g (4oz) blanched, chopped almonds 100g (4oz) mixed candied peel 175g (6oz) grated cooking apple 225g (8oz) plain flour Finely grated rind of one orange Finely grated rind of one lemon 30ml (2tbsp) lemon juice 75ml (3 fluid oz) Guinness 4 beaten eggs 15g (½ oz) ground mixed spice 1.25g (½ oz) grated nutmeg 1.25 (½ oz) ground cinnamon Pinch of salt 75ml (5tbsp) brandy Mix all the ingredients toget

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It was tradition in our house that whilst Dad prepared the bonfire on Bonfire Night; Mum, with my sister and I, would make the Christmas Puddings. T he pudding mixture was of course already made by mum but we would give it a final stir and insert the silver charm, on which Grandpa would almost certainly break a tooth six weeks later, and pour the whole lot into the basins. It seems that with this family tradition, devised I suspect to distract us kids whilst Dad assembled his state of the art pyre, we were a little ahead of ourselves. The last Sunday of the Church Year, or the Sunday before Advent, this year November 25th is termed 'Stir-up Sunday'. The name “Stir Up Sunday” comes from the opening words of the Church of England’s post communion prayer for this Sunday: "Stir-up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded …..” On Stir-up Sunday families returned