since all grandmothers are gone now and i wasn't old enough to lear cooking from them, i would love a great christmas pudding recipe that i can enjoy and pass on to my childre. please take pity on me. thanks to all who take the time to answer my questions and a recipe for a good rack of lamb would be very much appreciated to.

Make this pudding a couple of months before Christmas day.Feed it with alchol regulary and allow the flavours to fully develop. Ingredients 225g/8oz golden caster sugar 225g/8oz vegetarian suet 340g/12oz sultanas 340g/12oz raisins 225g/8oz currants 110g/4oz candied peel, chopped 110g/4oz plain flour 110g/4oz fresh white breadcrumbs 55g/2oz flaked almonds 1 lemon, zest only 5 eggs, beaten 1 evel tsp ground cinnamon 1 level tsp mixed spice 5g/1 level tsp freshly grated nutmeg pinch of salt 150ml/5fl oz brandy or rum Method 1. Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins. 2. Mix together all the dry ingredients. 3. Stir in the eggs and brandy and mix well. 4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking. 5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before. 6. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day. 7. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. Rack Of Lamb With Mustard & Herb Crust On Sauteed Vegetables Vegetable oil 1 pound of lamb bones 1 large onion, peeled and coarsely chopped 2 carrots, peeled and coarsely chopped 1/2 pound celery, coarsely chopped 1/4 cup of tomato paste 1 cup red wine 2 bay leaves 1 clove 10 black peppercorns 2 sprigs of rosemary 1/2 clove of garlic 4 Tbs (1/2 stick) butter, cut into 8 pieces 2 slices toast from white bread, preferably crust 1 small sprig of fresh thyme, finely chopped 1 small sprig of fresh rosemary, finely chopped 6 fresh basil leaves, finely chopped 10 fresh flat-leaf parsley leaves, finely chopped 1/2 clove of garlic, minced 6 Tbs butter, softened 1 1/2 Tbs wholegrain mustard Olive oil 1/2 pound green beans 2 carrots cut in julienne strips 1/2 pound of baby corn, halved lengthwise 1/2 Tbs butter 2 trimmed racks of lamb, about 8 chops each, cut in half PREPARATION: Serves 4-6 (Note: Jus of lamb may be omitted to save time.) Make Jus of Lamb Preheat oven to 375° F. Place lamb bones in a large, oven-proof roasting pan and roast in the oven for 45 minutes. Remove bones from oven and set aside. Heat 2 Tbs of vegetable oil in a large stockpot over medium heat. Add the chopped onion, carrots and celery and sauté, stirring occasionally, until beginning to brown, about 10 minutes. Stir tomato paste into vegetables and cook for an additional 60 seconds, then add red wine and simmer until thickened; about 3-5 minutes. Add lamb bones to pot and stir in enough water to cover bones by at least 1", reduce heat and simmer uncovered for 3 1/2 hours. Add bay leaves, clove, black peppercorns, rosemary & garlic and simmer for another 1/2 hour. Strain stock and return to pan, and continue simmering until reduced by 75%. Stock should have a dark color and rich taste. (Can be prepared one day ahead. Cool and store covered in the refrigerator.) Bring the stock to boil and add the butter cubes one at a time until the sauce is thick and glossy. Remove from heat, and season to taste with salt and pepper. Make Mustard & Herb Crust Finely crumble toast in a medium bowl, and add thyme, rosemary, basil, parsley and garlic. Add softened butter and wholegrain mustard, stirring to combine thoroughly. (Can be prepared one hour ahead of time. Keep at room temperature.) Sauté Vegetables Blanch green beans in a pot of salted boiling water until bright green and crisp-tender. Remove beans with a slotted spoon, rinse under cold water, and drain thoroughly. In a medium frying pan, sauté the carrots and baby corn in 1 tbs. olive oil over medium-high heat until beginning to brown, approximately 6 minutes. Add the green beans and sauté until the beans are warmed through. Stir in 1/2 Tbs butter until melted, remove vegetables from heat, and season to taste with salt and pepper. Prepare Rack of Lamb Preheat oven to 350° F. In large ovenproof skillet(s), pan-fry the lamb until browned. Transfer skillet(s) to oven and roast for 6-8 minutes, or until medium. Remove skillet(s) from oven, tent lightly with foil, and let rest for 4 minutes. Spread the crust on the lamb, and roast lamb under broiler until brown, approximately 2 minutes, turning once. Cut the lamb between the bones to separate into individual chops. To Serve Re-warm lamb jus and vegetables if necessary. Mound vegetables on plate, and arrange 2-4 lamb chops around vegetables, with bones pointed upward in the center. Spoon lamb jus onto plate and serve.

1 cup light molasses 3/4 cup melted butter 1/2 cup warm milk 2 eggs, beaten 1 cup all-purpose flour, plus additional for tossing fruit 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums) 1 cup raisins 1 1/2 ounces brandy Holly sprig, for garnish Hard Sauce, recipe follows Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy. Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and hard sauce. Hard Sauce: 1/4 pound butter 1 cup sugar 1 pinch salt 1 teaspoon vanilla extract 1-ounce brandy or rum Beat all ingredients together until very well combined. Serve with pudding.

Ingredients To make 2 x 2 pound or 4 x 1 pound puddings 3 ounces of flour 5 ounces of bread crumbs 5 ounces of suet 1¼ pounds of mixed dried fruit 1 small orange 1 small lemon 1 small cooking apple 2 eggs 1 tablespoonful of treacle ½ teaspoonful of mixed spice ½ teaspoonful of cinnamon ½ teaspoonful of nutmeg 1 small carrot 6 ounces of sugar (brown or white) 4 ounces of candid peel Pinch of salt To make 4 x 2 pound or 8 x 1 pound puddings 5 ounces of flour 10 ounces of bread crumbs 10 ounces of suet 2½ pounds of mixed dried fruit 2 small oranges 2 small lemons 1 cooking apple 4 eggs 2 tablespoonfuls of treacle 1 teaspoonful of mixed spice 1 teaspoonful of cinnamon 1 teaspoonful of nutmeg 1 carrot 11 ounces of sugar (brown or white) 6 ounces of candid peel 1 pinch of salt The Method of Mixture Mix flour, bread crumbs, suet, and mixed dried fruit into a large bowl. Add grated orange and lemon rind and juice. Add grated cooking apple. Mix well. Add eggs, treacle, spices and grated carrot. Add sugar, candid peel and salt. Mix well. (Optional ingredient tablespoon of whisky or brandy). Allow mixture to stand over night in a covered bowl. Place mixture into well greased pudding bowls. Cover with grease proof paper and secure with string. Pressure cook according to pressure cooker instructions. Allow to mature for approximately one month before final serving. The Serving Warm through using a saucepan of water on a low heat for two hours approximately, being careful not to let any water enter the pudding or the saucepan to boil dry. DO NOT MICROWAVE. The pudding may then be flamed at the table. Pour over the pudding two tablespoons of high proof whisky and set alight. Ideally serve with a brandy or whisky sauce