Now if you want a good recipe for mincemeat....my grandmothers recipe starts with 'Take half a pint of brandy and half a pint of rum'. Thanks old girl for the comments on my pud and punch. Now which one was that, the Christmas one or the summer one with champagne and brandy? Perhaps I ought to publish my own cookery book or hire myself out to cook for other peoples dinner parties. Wild boar stuffed with apple rings soaked in calavados is our christmas lunch this year. [Not its head but we can sing the carol as I bring it in.. any excuse!