A friend has been enthusing about a white Christmas pudding she used to eat as a child. I know it's too late for this year, but do you have a recipe?
I'm dreaming of a white Christmas pud… I've looked all over and drawn a blank, I'm afraid. But I don't see why you can't just take out all the dark bits from a classic Xmas pudding recipe – that way, you'll have one that's golden, if not actually white. So, for next year's pud, you'll need: 350g golden sultanas, 350 dried white mulberries (healthysupplies.co.uk sells them); 150g mixed peel; 1 apple, peeled, cored and grated; 225g white caster sugar; 225g suet; 110g white breadcrumbs; 175g self-raising flour; 110g ground almonds; 125g each flaked almonds and blanched whole almonds; five beaten eggs; grated zest of 1 lemon; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 1 tsp ground allspice; pinch of salt; 150ml white rum; 150ml sweet cider (or perry). Mix everything except the booze in a bowl and leave overnight. Next day, stir in the alcohol. The mixture should be stiff and not too moist. Place in a buttered basin, cover with buttered paper, tie down with a cloth and boil for eight hours.
I've been making some Dan Lepard edible gifts from Weekend's winter food special last year, to give to friends and family, but am now worried they'll go stale before they eat them. How do I keep them fresh?
Just pop them into airtight plastic containers and wrap them up in those – that should keep them in peak condition for several weeks.