Evelyn Bilson’s Christmas Pudding

Christmas pudding is probably one of the most individual of all recipes. The ritual of stirring the sight of the pudding flaming with brandy, the coins buried inside it, all seem fantastic and thrilling quite apart from the taste. This is my mother’s recipe and a marvellous childhood memory. I would not want to change one thing. It follows the old method of a round pudding prepared at least four weeks before Christmas then wrapped in a cloth and cooked by steaming.