WHEN it comes to fine dining, nothing beats Christmas dinner, especially when it comes to the star of the show — the pudding.
Last weekend was "stir up Sunday" the traditional day for making the pudding or cake so it has time to mature before the big day.
But for those who didn't get around to it, there's still plenty of time to gather the kids, whip out the largest bowl in the cupboard and uncork the brandy.
It's a great way to start a family tradition, have some fun and get Christmas dessert out of the way.
Traditionally every family member in the house gives the pudding mixture a stir and makes a wish.
It is then boiled or steamed in a pudding cloth made of unbleached calico or a bowl.
In the past people stirred silver coins (for wealth), tiny wishbones (for good luck), a silver thimble (for thrift), a ring (for marriage), or an anchor (for safe harbour) into the mixture, and when served, whoever got the lucky serving, would be able to keep the charm.
Modern alloy coins can't be cooked in the batter, although some people wrap them in kitchen foil.
After the pudding is cooked, keep it in a cool, dry place until the big day, then douse it in alcohol, strike a match and listen to the "oohs and aahs" of delight as the flaming pud is carried ceremoniously to the table.
Do you have a Christmas pudding as part of your celebration?
