It’s Stir-up Sunday – the day when it’s customary to do the final stir up of your Christmas pudding. Do you make your own, forget it all together or have just a nibble of a ready-made one? In years gone by I have always made my pudding and since surgery made a lower sugar
After a short absence I am pleased that we can get back to our Christmas food preparations. Thankfully the mincemeat recipe I want to share with you today is one that can be made only a few days before using. Make, then store in the refrigerator for 2-3 days to allow the flavours to develop.