It was a tradition in Julie’s family to prepare the Christmas at home every year. This was a ritual that she had grown up with and had continued even after she got married and moved to a new city. Julie loved the idea of spending time in the kitchen, choosing the ingredients, and preparing the pudding, which was the highlight of the Christmas feast.

For Julie, the festive season started with the search for the perfect recipe. She would go through the family cookbook, old magazines, and online articles to find a suitable recipe. As a child, she had helped her grandmother prepare the pudding, and over the years, she had added her own touch to the recipe. Julie believed that the secret to a perfect Christmas pudding was in the ingredients and the mixture of spices.

One of the key ingredients for the pudding was the dried fruits, which had to be selected carefully. Julie would visit the local market and buy raisins, sultanas, currants, and citrus peel, and soak them in brandy for a few days to infuse the flavours. She would also add chopped almonds, walnuts, and pecans to give the pudding a crunchy texture.

On the day of the preparation, Julie would wake up early and start her work in the kitchen. She would mix the dry ingredients, which included flour, breadcrumbs, and sugar, and add the soaked fruits and the nuts. Then she would mix the wet ingredients, which included eggs, butter, milk, and treacle, and blend them with the dry mixture to form a thick batter. She would add a pinch of cinnamon, nutmeg, allspice, and ginger to give the pudding a warm and aromatic flavour.

Julie would then transfer the batter into a bowl and cover it with a double layer of greased parchment paper. This would prevent the pudding from sticking to the bowl and allow it to cook evenly. She would then tie a string around the bowl to ensure that the parchment paper stayed in place and the mixture did not spill.

The next step was to steam the pudding, which required patience and skill. Julie would place the bowl in a large pan of boiling water, cover it with a lid, and let it simmer for four to six hours. During this time, she would check the water level and add more hot water if necessary. The steam would help the pudding cook slowly and develop its unique flavour.

Once the pudding was cooked, Julie would allow it to cool down and then store it in a cool place for a few weeks. This would help the pudding mature and develop its distinct taste and texture. On the day of the feast, Julie would reheat the pudding by steaming it again and serve it with brandy butter, custard or cream.

The Christmas pudding was a labour of love for Julie, and it brought back fond memories of her childhood and her family. She believed that the pudding was not just a dessert but a symbol of tradition, togetherness, and celebration. It was a way of connecting with her past and passing on the legacy to her children.

In conclusion, Julie prepared the Christmas pudding with care, using the best ingredients and techniques. Her pudding was not just delicious but also meaningful, as it represented her family heritage and values. She hoped that her children would continue the tradition and pass it on to future generations, just as she had done.

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