Yesterday I made a start on the Christmas puddings. There is something deeply smug about making the pud in October. I can almost feel like a woman who has her life together. Almost.
My bungalow is about forty years old but when making Christmas pudding I can feel like a Victorian cook. Weighing a huge selection of dried fruits into a bowl, stirring with a huge spoon, adding booze, spices, suet, and all the other bits and pieces, makes me feel as though I’m in the kitchen at Downton Abbey.
I rather like the idea of making a wish while stirring. Mine would probably be for a peaceful Christmas, a tidy house and the ability to remember where I have put things.
There is also
something rather satisfying about preparing food weeks before it is needed. The
pudding can mature quietly in its bowl while I get on with other things. It will be stacked away at the back of the cupboard
and over the next few weeks I shall see it and feel happy.
I say “it” but
that’s not quite true. I shall make
around twenty puddings, mostly as gifts.
In return I will be given shortbread, sausage rolls, mice pies, Florentines. Making the puddings is effectively doing most
of my Christmas baking.
And now I can
sit down with a cup of coffee knowing that I have made a huge start on my Christmas
preparations. I shall enjoy the
feeling. It won't last.








