There's no logic in Christmas puddings.

I won't bother writing the recipe down, as I posted it last year, but here are a few photos of this year's Christmas pudding making.

 Old trusty recipe. Half made up, half copied from various books. Thoroughly imprecise. Vague quantities. 

 This is what we use for sugar: the gunk at the bottom of last year's pekmez bottle. We buy it in Cappadocia from a friend of a friend who makes it with white grapes, which is nicer than the stuff you buy in the markets and is made with black grapes. Apparently.

 Fruit, spices, more fruit, candied peels. The sherry is mine. I've nearly ran out and forgot to order more supplies. I'm worried I won't last the winter.

 This year I had to do without the mango amchoor powder as we'd run out. Instead I used what may or may not have been mace. It smells like pepper. I put a lot in. Just to see.

 Diogene asked that I put in this photo of him, as opposed to one when he was trying to nick the fruit, stick his paws in the mix, or knock down jars.

 The traditional family stir up. Efes dark in the background. That's Guinness substitute to you.

Glass bowls, some grease proof paper and a bit of string.

 

We decided to use one and a half time the quantities, for some reason we ended up with twice as many puddings. There's very little logic in puddings.