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I make 3-4puddings in October every 2 yrs one, I give to my Mum who is a Brit and who gave me the receipe in the first place, the others are for my family, and I leave the ones that are left in the fridge in their bowls till the next year, they have well and truelly fermented by then and with a bottle of Brandy in them they are worth the waite. My Fruit mince I do the same and put in jars, every one coments on them and want more. I live in Qld Australia so our climate is the same as yours.

OK I promise not to go to Gib....hold on that would be a lie! I promise not to buy a pud!! Just the booze!! I am going to have a go and make my own. Hopefully it won't turn out covered in mould or summat similar. Must be in a festive mood! I have just been into the butchers in Alhaurin and ordered my meat for Christmas. Bit weird when the weather is still so hot....my friend who is over is lying by the pool.

I love it here in Spain but I do miss the cold weather at Christmas and all the buzz of UK that goes with the time of year......and the diversity of food shopping too.

Where are you in Spain? Thanks again!
Anna xxxx

Hi

Please, please don't go to Gib and buy one, not with all the lovely dried fruit, nuts and brandy we have in Spain lol

Once you have put your pudding in your bowl, you need to cover it with a double layer of greasepoof paper (with a fold in the middle) and then a double layer of tinfoil (fold in middle). If you can get the lid on after that, use it, if not ditch it!

Once you have cooked the pudding and it has cooled, repeat the process with fresh greasepoof paper and tinfoil and store in a cool dry place.

If I remember rightly, Stir Up Sunday is the last Sunday in November.