Christmas puddings as we now serve them are another 'tradition'invented by the Victorians. In medieval England puddings were popularand eaten all year round and not just at Christmas time. Made with suet, dried fruit and sugar, a traditional Christmaspudding keeps extremely well and can be made several weeks or evenmonths in advance of Christmas.The recipes I use are from Michael Barry's Cookery Year, oneof my best-loved cookery books and one of the first ones I've everbought in England. Sadly, it's now out of print. But if you happen tofind a copy, grab it! Michael Barry's traditional Christmas pudding recipe isapparently the one that's been used by the Royal Family since thebeginning of the 18th century. It's very rich, but keeps very well.The other recipe I like is the one for a no-fat Christmas pudding.With all the festive foods around during December, something thatdoesn't add inches to my waistline while I look at it is very welcome.It's much lighter and also Vegetarian, but - be...
