Stir Up Sunday, on November 26, as most people will know, is the week before Advent, and signals that the time has arrived to make Christmas puddings so that they will be well matured by December 25.

This phrase came from The Book of Common Prayer, when it was believed that puddings made on that day would have God's blessing on all who followed the custom.

However, some of you may have made your Christmas puddings weeks ago, but for those pressed for time here is a pudding that can be made on Christmas Eve, a quick mincemeat recipe and a cake.

And to keep up your stamina during the busy festive preparations, a nourishing soup.


LAST-MINUTE CHRISTMAS PUDDING

This pudding is for those who lead busy lives and just don't have time to make a pudding in advance. It can also be made on Christmas morning but, if you can, try to assemble the ingredients on Christmas Eve, then all you have to do is get one of the family to stir and mix the pudding for you!

Ingredients:

50g each of mixed peel, sultanas, currants and raisins; 4 cherries, chopped; 4 apricots, chopped; 50g mixed chopped nuts; 110g butter; 110g Demerara sugar; 2 medium eggs; 175g self-raising flour; 2 tsp mixed spice; 1 tbsp brandy or rum.

Method:

Beat butter and sugar until light and fluffy. Add beaten eggs, sifted flour, spice and fold in gently. Add dried fruit, nuts and brandy or rum, stirring to combine all the ingredients, add a little milk if necessary, Spoon into a greased 1.2litre (2pt) basin. Cover with greaseproof paper and foil, tie round securely. Place in saucepan filled with hot water halfway up the sides of the bowl, simmer for 2-3 hours. Turn out, serve with brandy sauce or cream.


QUICK MINCEMEAT (Yield 5-6lb)

Ingredients:

225g raisins; 175g mixed peel; 350g sultanas; 350g currants; 700g cooking apples, peeled and cored; 110g suet; 450g soft dark brown sugar; grated rind and juice of 1 lemon and 1 orange; 2 tsp mixed spice; ½ tsp ground cinnamon; 1 tsp ground nutmeg; 6 tbsp rum or sherry.

Method:

Mix together dried fruit and apples, then mix in sugar, suet and spices. Add grated rinds, juice and sherry or rum. Pot into jars and cover.


MY CHRISTMAS CAKE

Rich fruit cakes are best made at least six weeks before they are needed, but I usually make my Christmas cake about a month before, however, it's not the end of the world if you make it later and marzipan and ice it in 'one go'.

Ingredients:

225g butter; 225g dark brown sugar; 5 eggs; 110g glace cherries (halved); 225g plain flour; 50g ground almonds; 1 teaspoon ground ginger; 225g currants; 225g sultanas; 110g raisins; 110g candied peel; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground coriander; ½ gill brandy or whisky.

Method:

Cream butter and sugar until light and soft. Gradually beat in the eggs and flour alternately. Lastly add the fruit and spices. Add a little of the spirits. Put into a greased and lined 20.5cm (8 inch) round cake tin and bake in preheated oven 170C, 325F, Gas Mark 3 for approximately 3 hours. When the cake is baked, and while it is still hot, it should be basted with the remaining spirits.


THE ALMOND PASTE

I must admit, I do buy ready-made almond paste these days, I find it just as good as homemade if you buy a good quality paste, but for those of you who want to make your own, here is my recipe.

Ingredients to cover a 20.5cm (8 inch) cake:

225g ground almonds; 110g icing sugar, sieved; a little almond and vanilla essence; 110g caster sugar; 1 dessertspoon sherry; egg to bind.

Method:

Mix the ground almonds and the two sugars together. Add the flavourings and mix to a stiff paste with lightly beaten egg.

NB. You can use the yolk of the egg to make the almond paste, and use the remaining egg white to make your royal icing.


TO ALMOND PASTE THE TOP OF YOUR CAKE

Your cake should be perfectly level on top, and it's worth cutting a little away to correct any unevenness. Dust working surface with sugar. Knead and roll the paste to the exact size of the cake. Brush with beaten egg and invert the cake on to the almond paste. Press firmly together and neaten the edge with a knife, keeping the cake level. Turn the cake right side up and decorate and ice as desired.


ROYAL ICING

This icing is easy to make, and is excellent for piping as well as coating your cake. For a traditional and simple decoration you can roughen the icing up to make it look like a snow scene, and then add your decorations.

Ingredients:

350g icing sugar. Sufficient white of an egg to make a stiff icing. Squeeze of lemon juice.

Method:

Sieve the icing sugar. Put it into a large mixing bowl, add the lemon juice and sufficient lightly beaten egg white to give a stiff mixture. Beat thoroughly and use as required.

NB. While you are icing your cake, it's good idea to keep the bowl of mixture covered with a damp cloth, otherwise the icing begins to set on the surface and this can cause lumpiness.


HAM SOUP WITH MUSTARD DUMPLINGS Serves 4.

Ingredients:

25g butter; 1 large onion, chopped, 1 small cauliflower, cut into florets; 225g carrots, diced; 2 sticks celery, chopped; ¾pt ham or chicken stock; 225g cooked ham, cubed; 1 tbsp chopped fresh sage; salt and black pepper.

Method:

Melt butter in saucepan, add onion and cook until soft. Add cauliflower, carrots and celery. Stir in stock, ham and sage, bring to the boil, cover and simmer for 40 mins.

For the dumplings:

110g self-raising flour; 50g fresh brown breadcrumbs; 50g shredded suet; 2 tsp mustard seeds; 2 tbsp chopped fresh herbs (thyme and parsley).

Method:

Mix together flour, breadcrumbs, suet, mustard seeds and herbs. Add 5-6 tbsp of water, mix to a soft dough. Shape into eight balls. You can sieve, liquidise or leave the soup whole at this stage. Season to taste, and bring to the boil. Add dumplings, cover, cook for 15-20 mins. until risen and fluffy.