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4 oz (110g) Breadcrumbs

4 oz (110 g) Flour

2 oz (50g) Sugar

2 oz (50g) Suet

Small teacupful of milk

4 oz (110g) currants

2 Apples & 2 Figs

2 Eggs

Few drops of almond or lemon essence.


Peel & core apples. Finely chop apples, figs and suet. Add to currants, breadcrumbs and sugar and combine with beaten eggs and the milk. Last of all add flavouring. Put into a buttered mould or basin. Cover and boil for two and a half hours (in the same manner as traditional Christmas pudding).




(serves 8)


24 oz (750g) diced cooked chicken

1pt (600ml) of creamy mayonnaise

8 oz (225g) mature style Cheddar cheese – grated

8 sticks celery – finely sliced

8 spring onions – finely sliced

4 teaspoons lemon juice

Salt & freshly ground black pepper.



2 small packets of potato crisps – crumbled

A little paprika pepper

Fresh tarragon or parsley for decoration


Measure all ingredients into a bowl together with 6oz(175g) of the cheese. Season and blend together.

Put mixture into a shallow ovenproof dish. Top with the remaining cheese, crisps and dusting of paprika.

Bake for 20 minutes at 400F/200C until hot. Do not cook for longer or sauce will separate.

Serve immediately decorated with fresh tarragon or parsley.