Let’s do this together

There are two types of people in this world. Those who have all their ingredients for Stir-Up Sunday tomorrow. And those who used up all the rum, brandy and even – inexplicably – a bottle of creme de menthe to make cocktails for barbecues back in the summer, and can’t start their Christmas cake and pudding.

So I think I’m going to have to use one of the random bottles of booze in the back of my drinks cabinet instead, some of which have been there since the 1990s.

Like a herbal Scandinavian aquavit, which is guaranteed to make you see the Northern Lights if you drink enough of it.

And a small bottle of something called Hard Wine from Trinidad, which lists “horny goat weed” as one of its ingredients. On second thoughts, perhaps better not use that if I’m making one for my mum.

I also have various homemade liquor gifts that might be more appropriate to cook with, like raspberry schnapps, cherry brandy, and even a Kilner jar of sloe gin, with a label in my best friend Ali’s writing that says: “Do not let Siobhan drink this.” Clearly trying to use reverse Alice in Wonderland psychology on me. Well it won’t work!

There have already been requests for last year’s cake recipe that was sent in by Benita Wicking in Hastings, East Sussex, who has kindly kept her Daily Mirror Christmas Cake recipe since 1974.

“The recipe is stained with years of use because it’s a family favourite,” says Benita. “It’s a very economical recipe – it cost 84p to make in 1974 and I’ve baked it every year since.”

So here it is again, below, but much earlier this time so you can all get your cake and pudding mixes ready. And don’t forget to add the “sixpence” to your puds, or choke hazards, as I prefer to call them.

■ Do you have a special family recipe or unusual ingredient to add to your Christmas cake? Email siobhan.mcnally@mirror.co.uk or write to Community Corner, PO Box 791, Winchester SO23 3RP.

For many of us, Stir-Up Sunday marks the start of the Christmas season. Traditionally the last Sunday before advent is the day to stir up the Christmas pudding, getting family members to make a special Christmas wish as they take their turn.

Christmas puddings and cakes benefit from at least a few weeks maturing, so it’s well worth making them this weekend. This lighter version of a Christmas pudding is packed with juicy dried apricots, sultanas and apple and is made with butter instead of the traditional suet.

Many people also make their Christmas cake on this day and this buttered rum version is one of my favourites. Or if Christmas cake and pudding aren’t your thing, why not fill the freezer with a tray or two of mince pies?