uk: December 2007 Archives

It's traditional to make this pudding on Stir-up Sunday, the fifth Sunday before Christmas, so that it has time to mature before the big day.  However, if you can hold yourself back, eat it the following Christmas, as a year or so of ageing makes the pudding so much richer, darker, gooey and complex.  It's definitely worth the wait.  This recipe is very loosely based on one by good old Delia Smith, of course, but is boozier and better (I think).

Perhaps this should be 'California Christmas cake', due to the inclusion of apricots, dates and macadamias.  You don't have to use them - you can substitute pretty much any dried fruit and nuts you like.  These ones worked for me, but maybe because I ate it in a log cabin near Lake Tahoe after inching my way down the freezing ski slopes.  The use of two whole bottles of sherry, however, seems very British, and should work anywhere.