and puddings which are so much a part of traditional feasting.

The ingredients might be many, and the work considerable, but the results are well worth the effort.

And while you're at it, why not make your own mincemeat for those steaming hot tarts? Interesting drinks, either for your own guests, or as gifts for friends, always go down well.

You'll find all of the recipes below tasty and interesting.

*** ENGLISH PLUM PUDDING 11 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. ginger 1 tsp. nutmeg 1 tsp. allspice 1 cup dry bread crumbs 1 cup brown sugar, packed 1 tsp. lemon peel 1 tsp. orange peel 1 lb. suet, ground 1 cup currants, plumped 1 cup raisins, plumped 1 cup chopped candied citron 1 cup chopped candied lemon peel 1 cup chopped apple 1 cup chopped nuts 4 eggs 3 cup milk 1 tsp. pure vanilla extract 1 tbsp. rum extract IN a large bowl sift together flour, soda, salt, cinnamon, ginger, nutmeg and allspice. Add bread crumbs, brown sugar, lemon peel, orange peel, ground suet, fruits and nuts; mix well. Beat eggs; add milk, vanilla and rum extract. Stir into dry ingredients, mixing well. Pour into two well greased 1-quart molds or one 2-quart mold. Fill to about one inch from top. Cover tightly and place on rack in large pot. Add boiling water to come half way up side of mold. Cover and steam 41 to 6 hours, depending on size of mold. Remove and let cool. Store in a cool place.

To serve: Steam pudding in mold 2 to 3 hours. Serves 12 to 14. (Spices of the World Cookbook by McCormick) .

*** POUND CAKE A popular Christmas favourite.

4 cups flour 1 lb. butter, softened 21 cups sugar 2 tbsps. gin 2 tbsps. lemon juice 12 eggs separated 1 tsp. salt IN a large bowl cream butter and flour. Set aside. In another bowl beat egg yolks and sugar together. Set aside. Beat egg whites until they stand in peaks. Add egg whites to egg yolks and sugar mixture. Stir well. To this mixture add gin, lemon juice and salt. Combine this mixture with the butter and flour mixture. Mix well and pour into 2 well greased loaf pans. Use shortening to grease pans. Bake at 350 F. degrees for about 1 hour. Once baked, remove cakes from pans promptly and cool on wire racks. (The Bermuda Cook Book -- Cecille Snaith-Simmons) *** FRUIT CAKE 2 pkgs. seedless raisins 2 lbs. mixed peel 1 lb. cherries 3 cups black rum PLACE all ingredients in a large, sealed container. Allow to stand for several weeks. Turn container or stir contents occasionally so that all the fruit will be well soaked with rum.

4 cups flour 1 tsp. salt 1 lb. butter 12 eggs (separated) 21 cups brown sugar 1 tsp. baking soda 1 tsp. allspice 1 tsp. cinnamon 1 tsp. each: essence of almond, lemon and vanilla IN a large bowl, cream together butter and flour. Set aside. In another bowl beat together egg yolks and brown sugar. Set aside.

In yet another bowl beat egg whites until stiff. Add egg whites to egg yolk and sugar mixture. Add all liquid flavourings and salt. Stir well.

Add this mixture to flour and butter. Stir well. Add spices, baking soda and soaked fruit. Lightly flour fruit mixture to prevent sinking and mix thoroughly into batter to distribute fruit. Pour into 3 greased loaf pans.

Bake at 250 F. for 2 hours.

*** BOURBON FRUITCAKE 3 cup (11 sticks) butter, softened 11 cups firmly packed dark brown sugar 3 large eggs 21 cups sifted all-purpose flour 1 tsp. baking powder 1 tsp. salt 2 tsps. ground cinnamon 1 tsp. grated nutmeg 1 tsp. ground allspice 1 cup dark molasses 1 cup brewed black coffee 1 cup bourbon 1 lb. dark raisins 1 lb. candied red cherries, chopped 1 lb. candied green cherries, chopped 1 lb. candied orange peel, chopped 1 lb. candied lemon peel, chopped 1 lb. citron, chopped 1 lb. dried pitted dates, chopped 1 cup chopped pecans Bourbon PRE-HEAT oven to 300 degrees F. Grease a 10-inch tube pan or two 9 x 5-inch loaf pans, line the bottoms with wax paper, and grease the paper.

In a large mixing bowl, cream together butter and brown sugar. Beat in eggs.

In a separate bowl, sift together flour, baking powder, salt, and spices. Beat this dry mixture into the butter and sugar; then beat in molasses, coffee, and bourbon. Fold in fruit and nuts.

Carefully pack batter into prepared pan almost to the top. Place the pan on the centre rack of the oven and bake for 21 to 3 hours for the tube cake and 2 to 21 hours for the loaves, or until a cake tester inserted in the centre comes out clean.

Allow cake to cool in the pan for 30 minutes. Remove and let cool on a wire rack. Wrap carefully in a triple layer of cheesecloth which has been soaked in bourbon. Seal tightly with aluminium foil and store in a cool, dry place.

Once a week, remove the aluminium foil and brush additional bourbon onto the cheesecloth. The longer the cake is stored and the more times it is dowsed, the more pungent and flavourful it becomes. Yield: one 10-inch tube cake or two 9 x 5-inch loaf cakes.

*** HOMEMADE MINCEMEAT 1 lb. lean beef, finely chopped (not ground) 1 lb. beef suet, finely chopped 1 cup dark molasses 11 lbs. dark brown sugar 3 cups apple cider, preferably fresh 2 lbs. dark raisins 11 lbs. dried currants 1 lb. citron, finely chopped 1 orange with peel, seeded and finely chopped 1 lemon with peel, seeded and finely chopped 1 cup brandy OR rum 11 tsps. ground cinnamon 1 tsp. ground mace 11 tsps. ground cloves 1 tsp. grated nutmeg 1 tsp. salt 1 tsp. freshly ground black pepper 2 lbs. tart apples, peeled and diced Brandy OR rum IN a large heavy saucepan, combine all of the ingredients except the apples and the final brandy or rum and bring the mixture to a simmer over low heat.

Simmer, uncovered, for 1 hour, stirring occasionally. Add the apples and continue simmering until the apples are tender but not mushy, about 15 minutes.

Ladle mincemeat into sterilised jars and pour enough brandy or rum over each one to cover. Seal and store in a cool, dark place. (Plastic containers can also be used, but the mincemeat should then be refrigerated). Stir well before using. Yield: about 4 quarts.

Gift suggestion: Cover lids of jars with fancy fabric and tie with festive ribbon.