Christmas Pudding

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I made the Christmas Pudding about a month ago. I use a Marguerite Patten recipe from the December 1986/January 1987 edition of BBC Good Food Magazine.

The recipe has evolved over the years, but I us the recipe because I wanted to make a round Christmas Pudding like in all the pictures on Christmas cards and in films, and the quantities and texture is just right. I got the mould from Boots in 1986 and I’ve been using it ever since.

Recipe for Christmas Pudding

100g/4oz soft breadcrumbs

50g/2oz plain flour

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground allspice

50g/2oz butter melted

100g/4oz moist brown sugar

75g/3oz grated cooking apple

50g/2oz carrot, finely grated

175g/6oz currants

175g/6oz sultanas

300g/11oz raisins

75g/3oz dried apricots finely chopped

50g/2oz dried prunes finely chopped

100g/4oz mixed crystallised peel, finely chopped

100g/4oz almonds finely chopped

75g/3oz glace cherries, quartered

1 teaspoon each finely grated lemon and orange zest

½ tablespoon each of lemon and orange juice

1 level tablespoon black treacle

1 tablespoon brandy

2 large eggs

150ml/¼ pint ale or stout (if you want a firmer pudding or are making a round one use 75ml)

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Tardis Birthday Cake

I recently made a Tardis cake for my son’s birthday. This is a guide on how I did it, what went wrong and what I think I should have done to make it right. If I am ever tempted to do it again, I will be more prepared!

The Beginning

I made lots of 8 inch square cakes. This was the first mistake, I should have made less, smaller, thicker cakes, but we live and learn. Then I did some research to see how other people had made Tardis cakes. There is a lot of variety out there, from the barely recognisable blue blobs (cute but messy!) to the amazingly professional looking ones with lights! There was also the option of the 2D flat cake, but I wanted a proper 3D standing up one.

The observant among you will notice that I did the research after making the cakes, another slight error!

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