“You can use any dried fruit you like, although this one holds a special place in my heart as it is from my great-grandmother’s recipe for a traditional Christmas pudding.” Start this recipe at least one week ahead to soak the fruit and freeze the pudding.
If a ham is the ruler of the Christmas table, a well-made glaze is its crown. Here some of our leading culinary lights share their favourite formulas. It's brush hour.
Robin Tedder of Glenguin Estate gives the lowdown on which drops are the best match for your festive menu, from the prawns straight through to the ham and dessert.
