Stage one of the Christmas cake - the soaking of the fruit in sherry - got underway last night.
We deviate from Mary Berry's recipe in that we always add large chunks of stem ginger (and I won't countenance black treacle!), but otherwise we follow her instructions in the trusty The AGA Book, (which has been superseded, I discover, by the New Aga Cookbook
)
and the cake turns out beautifully every year.
Mollie the opportunist is on hand in case any morsel falls to the floor as we weigh and mix.
Three days and regular stirring allows the fruit to take up the liquid and the flavours to meld, then we'll add the rest of the ingredients and bake it on Saturday.
Harriet has asked for the recipe - see below!