Can't help wondering, since for years I've made mine shortly before Christmas - barely 12 days before this time, and although it's a traditional old GH recipe (with brown ale, no spirits) it's never so dense, dark and heavy as the ones I remember in the past, both shop and home made.
Even people who don't usually like Christmas pud, usually like mine. We were at dd's this year and she had a French friend to dinner. I emphasisied that she needn't feel obliged to have any, but she said she'd try it, so I gave her a tiny piece. She came back for a lot more, with lots of brandy butter!
Does anybody else make their relatively last minute?
