Indulge like a QUEEN

It's said the royals like to round off their dinner with a selection of desserts; why not make your own?

- CATRINA GELL

Mulled wine Christmas pudding

Adorned with holly and soaked in brandy, this would be presented by the palace stewards in the royal dining room.

SERVES 8-10 PREP 30 MINS; 2-3 DYS INFUSING COOK 5 HRS, PLUS REHEATING

1 Put the dried fruit in a large bowl with the mulled wine, stir, cover and leave for 2-3 days, stirring occasionally.

2 Add the remaining ingredients, mix well, pour the mixture into the pudding basin, pressing down lightly.

Cover with a double sheet of baking paper and a sheet of foil, tie it securely with string.

3 Bring water to a boil in the base of a steamer or saucepan, reduce to a simmer, then put in the pudding. Cover and steam 5 hrs, topping up with boiling water.

4 Remove pudding from the steamer or saucepan and allow it to cool. Remove the foil and baking paper, then replace them with fresh ones. Store in the fridge, or a cool, dark place for up to 3 months.

5 To reheat the pudding, steam for 2 hrs or until piping hot. Turn out onto a warmed plate, maybe with an optional sprig of holly to decorate.

Per serving: 858-686 cals, 26-21g fat, 13-10g sat fat, 14-12g carbs

Enchanted Black Forest roulade

A crown jewel of desserts, chocolate and cherries are a perfect match.