HERE'S your chance to enjoy the Christmas pudding recipe, originally published in the M.E.N. in 1967, which the Chadfields have been using for 37 years.

Ingredients:

1 lb Suet
1 lb Demerara Sugar
1 lb Fine White Breadcrumbs
8 oz Plain Flour
1' lbs Sultanas
1' lbs Currants
2' lbs Raisins
12 oz Candied Peel
8 oz Cherries
2 Cooking Apples (grated)
8 large Eggs
2 oz Chopped Almonds
Rind and Juice of 1 Lemon
Rind and Juice of 1 Orange
1 Tsp Salt
2 Tsp Mixed Spice
2 Tbsp Black Treacle
8 Tbsp Brandy/Rum
Vanilla and Almond Essences

Method:

Place all dried fruits, grated apple, mixed peel, cherries, rinds and juices into a large mixing bowl and pour over the brandy/rum and essences. Stir well and leave in a cool, dry place for a few days to allow the flavours to develop ' stirring frequently to incorporate the flavours.

When ready place mixture in a large bowl and begin to add flour and breadcrumbs (mixed together for convenience). Beat the eggs together and add the warmed treacle to them and begin to add them to the contents of the bowl. Mix well ' no dry ingredients should be visible and the mixture should be quite firm.

After the family have had a stir for luck, begin to pack the mixture into the greased prepared basins ' packing them firmly to within 'inch of the top. Cover with a cut piece of greased paper and then wrap well in several layers of protective foil. When ready, place basins in a suitably sized saucepan (first standing them on a saucer for safety to protect against direct contact with the pan) then fill with boiling water to come half way up the side of the basin. Medium to large puddings take about seven hours to cook. Never allow to boil dry!

When cooked remove basins and strip lining papers away and wipe the basins clean. Re-cover with fresh greaseproof paper and foil and store in a cool, dry place. When needed the pudding must be boiled again for two-three hours, then turned out onto a warmed dish and covered until needed.