For many people, the big Christmas Day feast is the highlight of their festive period - and what's better to enjoy after lashings of turkey and roast veg than a traditional Christmas pudding? It's less than a month to go now for December 25, and many people will have already stocked up well in advance for decorations and gifts, but you may also want to considering prepping your food too.
It can be an incredibly stressful time for the designated cook, but there's an uncommon chore that can help alleviate pressure in the kitchen. And that comes in the form of getting your pudding in order now.
Made up of dried fruit, flour, spices and eggs, the humble dessert was traditionally prepared on the last Sunday before Advent - also known as 'Stir-Up Sunday'. This year, such date fell on November 26, which could lead you to ponder if it's too late to crack on with your glorious pudding.
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The Mirror reports however, that there's no need to worry - as the dessert can be made four to six weeks before the day of serving, which gives you a decent time bracket. The longer it's left, the more chance the rich flavours have to mature, so it's better to get started as soon as possible to avoid disappointment.
During the process, the mixture can stiffen - so it lessens the load when everyone chips in. Traditionally, families would take it in turn to mix the batter while making a Christmas wish - and the recipe would hold 13 ingredients in all in tribute to Jesus and his disciples.
If you're looking for a recipe on the fly, then look no further than Mary Berry's classic recipe. Once made, you should cover the cold pudding with greaseproof paper and foil, before storing it in a cool place until Christmas. Some people also choose to freeze their dessert, but because it stores so well there is no need.
You should also allow the cake to mature for a month before you freeze it, or miss out on all of the stunning flavours that it presents.
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