BAKER of the Year John Waterfield, of Glazebury, is the third generation of his family company to use the same recipe for a Christmas pudding.

The award winning wizard with a whisk has passed on to GUARDIAN readers his recipe which has been used for more than 70 years.

It is a lighter recipe than most, which John said is more pleasant to eat at the end of a Christmas meal than the heavier versions.

Seventy free samples of the puddings, worth more than £250, are available at Waterfields branches for GUARDIAN readers.

The first 10 readers who take this cutting to a Waterfield shop will each receive a medium size pudding worth £3 6O. The branches in this area are : Common Lane, Culcheth, London Road, Stockton Heath, Market Street, Earlestown, Sankey Street, Warrington, King Edward Street, Padgate, Buttermarket Street, Warrington and the new branch at Birchwood Shopping Centre.

Recipe (to make three medium sized puddings).

Ingredients

l lb 2 oz soft brown sugar

12 oz butter

2 large eggs

9 oz self raising flour

two pinches mixed spice

one pinch salt

3 oz shredded suet

5 oz dried breadcrumbs

5 fl oz stout

3oz water

2oz syrup

grated rind one lemon

2 oz finely chopped peel

one peeled, chopped apple

3 oz currants

4oz sultanas

4oz raisins

brandy or rum

THE day before baking, soak the currants, sultanas and raisins in the brandy or rum, in a sealed cBontainer. Mix the breadcrumbs, water, stout and syrup and store, covered in the fridge.

The following day cream the butter and sugar. Break the eggs into a bowl and warm bowl slightly in hot water. Add to the butter mixture gradually, mixing thoroughly.

Add the breadcrumb mix, flour, mixed spice, salt, suet, lemon rind, peel and apple, and mix. Add the rest of the fruit and mix.

Place the batter into well greased pudding basins. Place greaseproof paper on top, cover with muslin and tie with string.

Steam for eight hours, ensuring the water doesn't run dry. Remove and cool.

On Christmas day, remove the paper and muslin, place on upturned saucer in pan with two inches of water. Cover and simmer for two hours, adding more water when necessary, or reheat in microwave, full power, three minutes.

Baker of the Year John Waterfield

Win a gourmet pudding

Ingredients for three medium sized puddings

Christmas pudding recipe

How to make the perfect pud

Bake the expert's way

Baker FC

Net WG

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