h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

The best ones are home made. And at least threee years old.

Like a fine wine, christmas puddings need to mature. I don't know the science behind it, but the older puddings definitely have a darker, richer flavour to them.

When my Mum makes them, she always makes them in the summer. It's a big batch, so they usually last a few years...

Oh - they're best served with rum butter. Start off by mixing equal quantities of butter (unsalted if possible) and icing sugar. This is much easier if you use a food processer - if you're doing it by hand, make sure the butter is nice and soft before you start. Otherwise you're going to need an awful lot of elbow grease. You should have a creamy textured (and coloured) mixture.

Pour in a little rum - not too much, otherwise the taste will be overpowering. Mix thoroughly. If the mixture is too sloppy, add more butter and icing sugar.

You should be able to taste the rum, but not be knocked back by it...

Mince pies - home made are best (of course). Serve with brandy butter - made the same as rum butter above, but with brandy.

Forget the butter mince pies only taste right with clotted cream (especialy if you take the lid off put in a dollup and put the lid back on)