Just a note about adding charms to the pud: if you wrap them in aluminium foil as suggested above, some aluminium will be leached into the pud by the action of fruit acids. This is particularly significant if the pud is to be stored for a long time.

A better idea is to use buttered greaseproof paper to wrap your insertions. :0)

Best of luck to all with your puds. I never think to make mine this far in advance, but maybe I will this year now thatyou've got me thinking about it.

One more warning for those who've not made or served Xmas pudding before: it is extremely filling due to its dense texture and rich flavour. You only need to serve about a tablespoonful to each person, particularly after a large main course, so don't worry that it won't be big enough. My '2 pint basin' pudding serves the twelve or so people who sit down to Christmas dinner.

Yum!

Noreen