AppNexus sets the anj cookie that contains data stating whether a cookie ID is synced with partners. This cookie, set by PubMatic, is used to build a profile of user interests and to show relevant ads. Love it or hate it, Christmas pudding is the stalwart sweet of British Christmas. I suspect there are more haters than lovers these days (sadly), but figgy pudding fans embrace its dark rich density with gusto. We only get to eat it once a year and there’s no denying its intensely festive flavour, so even if you’ve turned your nose up at shop-bought offerings in the past, I hope I can convince you to give making it yourself a go.

The benefits of using dried vs fresh fruit in baking is the deeper, comforting flavour they provide, along with a chewy fudginess. Removing moisture from fruit via dehydration not only intensifies a fruit’s flavour, it also reduces its size, meaning you can cram in more fruit per cubic centimetre – hence the pudding’s iconic richness and density. Plus dried fruit keeps for longer. Choose your fruit Post-distillation Tarquin’s have added a touch of Pedro Ximenez sherry to the distilled gin to add another layer of rich complexity and give this special gin its warm golden colour. Stoke the fire, relax into your favourite chair and enjoy some true Cornish festive cheer with Tarquin‘s Figgy Pudding Gin.

If hot toddies are your thing, consider this ginger-infused winter warmer. Brew with ginger tea bags for a stress free steamy sip. Fever-Tree Ginger Ale x2-Made using a unique blend of three of the world's finest naturally sourced gingers,combined withsubtle botanical flavours and spring water. This is the original Christmas gin, first produced by the distillers at Sacred Spirits in Highgate, London in 2010. The gin is made by macerating a Christmas pudding for three months, before being cold-distilled with juniper. The pudding is based on a family recipe of Sacred founder, Ian Hart. The gin has crisp, classic juniper on the nose with a rich, fruity spiciness. The texture is exceptional, accompanied by light buttery notes, vine fruit, cinnamon, nutmeg and brown sugar, before an elegant, dry finish. This is a lovely all-rounder, but particularly superb in a Martini made with gin poured straight from the freezer. I’m a big fan of a condiment with one specific use. Some prefer custard or ice cream with their pud but when else is it socially accepted to eat heaps of sugary boozy butter? Brandy butter it is, then. Best enjoyed in your favourite chair next to a roaring fire mixed with ginger ale and garnished with an orange wedge and fresh thyme or served as a ‘Festive Fig-roni’ with Campari, Sweet Vermouth and a clementine twist – it’s sure to bring some warming Cornish cheer to your glass this Festive period!

This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Method: Add all ingredients to a mixing tin over ice, shake and strain. Pour into a highball or wine glass of crushed ice and garnish with fruit and herbs of your choice. (Use any red wine you have on hand; this is a great way to finish a bottle from the night before). Barbican Botanics Spiced Rum Truffles-These trufflescontain the delicious flavour of Barbican Botanics Spiced Rum, with notes of fig, orange, allspice, berries, nutmeg, ginger, cassia and clove. Mix the dried fruit, mixed peel, sloe gin, both zests and orange juice in a non-metallic bowl, cover with cling film and soak overnight (giving the mixture a stir now and then). More of a beer drinker? We have put together a list of the top ten festive buys for craft beer lovers. Read more on that here.Bring in the new year and celebrate the hopeful start of 2022 with this elegant sparkling serve. Combining both sugar and bitters, this drink will be the perfect pairing as you sing Auld Lang Syne with those closest to you. There’s lots of dried fruit in the shops in the run-up to Christmas and, for the trad pudding, I always think the more the merrier. It’s important to have a good base of raisins, sultanas and currants, but don’t stop there. I add dried apricots for some tang and prunes for their gooey richness. Some people turn their noses up at sweeter-than-sweet glacé cherries, but I love their lurid colour and satisfyingly sugary texture, so they’re going in for me. If you’re dead set against the glacé, try a maraschino cherry – more natural in colour and texture. The next day, put the breadcrumbs, flour, a pinch of fine sea salt, spices, sugar and almonds in a mixing bowl and stir. In a small bowl, beat the eggs and treacle, then add to the dry ingredients with the melted butter, apple, soaked fruit and any juices left in the bowl. Mix well (see Know-how) and taste – add more mixed spice or sloe gin if you like. Method: Add cognac, sugar cube and bitters into a champagne flute. Top with chilled sparkling wine.