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
CHRISTMAS 2012 NEWSLETTER ‘TIS THE SEASON TO BE JOLLY’ I simply adore this time of year when preparations are well underway to spend time with family and friends. The www.bariatriccookery.com kitchen is warm and cosy with the enticing smells of spices, citrus fruits and herbs for make-ahead stuffings, sweet treats and
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.