Good morning lovely people
Edinburgh has embraced its full Christmas spirit. The locals may be slightly Grinchy but our visitors do love the city at this time of year.
The Ice Ring, Polar Bar and Coorie Inn on George Street look clunky but seem to be drawing the crowds and the cosy welcome in the warming bar has a refreshingly hot (not our usual winter) feel about it. Princes Street Gardens have even tempted us Continis to the Star Flyer. It’s been years since we’ve headed to the markets as a family but the novelty this year has moved from kid hype to adult indulgence and tickets for the rides have been requested for Christmas.
The city’s annual gift from Norway of our Christmas tree on the Mound is looking particularly pretty. The tradition began in 1947 as thanks for Britain’s support during WW2. Maybe it’s time to get one in a pot? We could grow our own. Just a thought.
Stealing the show is the Christmas Nativity on route between the New Town and the Old Town. It’s very simple but very beautiful and in a secular society an important reminder (even for those of us wavering in our beliefs) of what this time of year is all about. Family, friends and kindness. Mary and Josef were a one-child family. The hay in their temporary stable would be a fertility-safe “Bovaer free” for sure. They never needed the removal of the two-child benefit cap either. Considering this policy doesn’t come into effect until after the Holyrood election, is it just another sound bite of difference from North and South of the border?
Victor and I have agreed on our Secret Santa. Scrabble. We both decided we needed a little extra brain training. I’m buying the English version and he’s buying the Italian. The conversation then went on, unresolved, that we could just buy the one…… I’ll leave it there.
Our stockings are packed. They are more like ankle socks this year as the children have grown out of the days of “stuff”. A few chocolate Santas, matching PJs and gift vouchers for their favourite restaurants. There’s a good idea.
Keep well, have fun and if you haven’t been able to take a little time for you; take a moment. You’re worth it.

RECIPE: Nonna G’s Yum Yum Pudding
Nonna G was a little sketchy in her later years around some of her recipes. Each of the family have a different variation of the classics. If you haven’t made your Christmas Pudding yet, Nonna’s Yum Yum can be made even a few days before and it will still be far better than anything you can buy in the shops. This recipe is, tried and tested by our team attached. No doubt Nonna G will be looking down and commenting!
Before you start make sure you have the right-sized pudding bowls, greaseproof paper and string to cover them with and a pot large enough to steam the bowl. This recipe is enough to make one 2-litre pudding.
Serves 6 – 8
Ingredients
400ml cold water
250g golden caster sugar
125g unsalted butter
3 tablespoons Treacle
2 tbsp ground cinnamon
2 tsp ground cloves
½ tsp of ground mixed spice
750g dried seedless muscatel raisins, soaked overnight in brandy or marsala
150ml brandy, marsala wine or Glengoyne 10 YO to soak the raisins and to treat the cake once baked
450g plain flour
3 tsp bicarbonate of soda
A pinch of fine sea salt
Granulated sugar
A dash of brandy to set alight
Method
Before you start with the cake, soak the seedless muscatel raisins overnight in the brandy or marsala.
Place the water, sugar, butter, treacle, spices and fruit into a large pot and stir. Very slowly bring it to the boil. Switch the heat off and allow the mixture to cool. It is vital the mixture is cool, but not cold before you add the sieved flour, bicarbonate of soda and salt into the mixture. Stir well – this needs a bit of elbow grease.
Generously butter a large 1-kilo pudding bowl or plastic basin with a lid. Nonna G always placed a circle of baking parchment at the bottom of the bowl to stop it from sticking when you turn the pudding out.
Next, fill the bowl and cover with another circle of baking parchment and then either use the plastic matching lid or wrap a double layer of foil and parchment around the pudding and tie tightly with string.
Choose a large pot that the pudding will fit in and allow enough space to half-fill with water. Place a saucer at the bottom of the pot – this is an insurance policy if you forget to top up the water halfway through the steaming. Steam for about three hours.
On Christmas day, repeat the steaming process and serve flaming with sugar and brandy and lots of lovely homemade custard. Is it Christmas yet?!