After the Christmas Cake there comes the Christmas plum pudding, a rich, dark, sweetly smelling black cake laced with Guinness and brandy. The cooking of it earlier in the year is ideal thus giving the house a welcome scent of Christmas in the dark, rainy days of early November. Once cooked you should let the cake dry out for a couple of weeks. Take it out and unwrap it on Christmas Eve morning when you have your visitors in for it to take pride of place on your table. Set it alight with a coating of brandy. It is a usual tradition too to have holly and ivy foliage surrounding the cake. Have a brandy sauce ready too. I hasten to add that heavily spiked alcohol based cake should be kept away from the very young.
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