Tarquin's The Cornish Figgy Pudding Gin, 700 ml

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Method: Add Aberfeldy 12, apple juice, lemon juice and syrup to a glass and stir. Pour into a champagne flute and top with sparkling wine. Garnish with a rosemary sprig and a dehydrated apple slice. Whether you want something to add oomph to a mulled punch, a soothing spirit for a hot gin toddy, or a festive swap for your gin and tonic or Negroni go-to, the gin world has plenty of seasonal specialities at the ready. We have sampled a few of this season’s offerings to give you a sense of the variety on the market and, perhaps, introduce you to a new favourite. The next day, put the breadcrumbs, flour, a pinch of fine sea salt, spices, sugar and almonds in a mixing bowl and stir. In a small bowl, beat the eggs and treacle, then add to the dry ingredients with the melted butter, apple, soaked fruit and any juices left in the bowl. Mix well (see Know-how) and taste – add more mixed spice or sloe gin if you like. Method: Add all ingredients to a mixing tin over ice, shake and strain. Pour into a highball or wine glass of crushed ice and garnish with fruit and herbs of your choice. (Use any red wine you have on hand; this is a great way to finish a bottle from the night before).

Barbican Botanics Spiced Rum Truffles-These trufflescontain the delicious flavour of Barbican Botanics Spiced Rum, with notes of fig, orange, allspice, berries, nutmeg, ginger, cassia and clove. This cookie, set by PubMatic, is used to build a profile of user interests and to show relevant ads. Fever-Tree Ginger Ale x2-Made using a unique blend of three of the world's finest naturally sourced gingers,combined withsubtle botanical flavours and spring water. A cookie set by YouTube to measure bandwidth that determines whether the user gets the new or old player interface. PubMatic sets this cookie to ensure that a PubMatic user ID is already set and that PubMatic’s code is running properly.I’m a big fan of a condiment with one specific use. Some prefer custard or ice cream with their pud but when else is it socially accepted to eat heaps of sugary boozy butter? Brandy butter it is, then.

Love it or hate it, Christmas pudding is the stalwart sweet of British Christmas. I suspect there are more haters than lovers these days (sadly), but figgy pudding fans embrace its dark rich density with gusto. We only get to eat it once a year and there’s no denying its intensely festive flavour, so even if you’ve turned your nose up at shop-bought offerings in the past, I hope I can convince you to give making it yourself a go. Stir-up Sunday is the official day to make your pudding – the last Sunday of November. While the date has religious significance (it’s the last Sunday before Advent), it also has tasty significance in that it gives the pud time to mature. Once it has been ‘stirred up’ by everyone in the family (don’t forget to make a wish), then steamed, the pudding needs to be left to age in a cool, dark place. As it matures, many compounds in the pudding begin to break down, releasing new flavour compounds, which give off sweet and fruity aromas. If you’re really organised, you can even make your pudding a year ahead for a true vintage finish. To finish… Mix the dried fruit, mixed peel, sloe gin, both zests and orange juice in a non-metallic bowl, cover with cling film and soak overnight (giving the mixture a stir now and then). For a long drink try it with spiced ginger ale or a light tonic over lots of ice with a slice of orange for a super simple delicious drink with a spiced festive twist! Bring in the new year and celebrate the hopeful start of 2022 with this elegant sparkling serve. Combining both sugar and bitters, this drink will be the perfect pairing as you sing Auld Lang Syne with those closest to you.

There’s lots of dried fruit in the shops in the run-up to Christmas and, for the trad pudding, I always think the more the merrier. It’s important to have a good base of raisins, sultanas and currants, but don’t stop there. I add dried apricots for some tang and prunes for their gooey richness. Some people turn their noses up at sweeter-than-sweet glacé cherries, but I love their lurid colour and satisfyingly sugary texture, so they’re going in for me. If you’re dead set against the glacé, try a maraschino cherry – more natural in colour and texture. Around the Northern Hemisphere, we are once again settling into our jumpers and boots for the colder months. With the festive season looming large (however you celebrate it), it’s time to get your home ready for the occasion – and that includes your gin selection!

The benefits of using dried vs fresh fruit in baking is the deeper, comforting flavour they provide, along with a chewy fudginess. Removing moisture from fruit via dehydration not only intensifies a fruit’s flavour, it also reduces its size, meaning you can cram in more fruit per cubic centimetre – hence the pudding’s iconic richness and density. Plus dried fruit keeps for longer. Choose your fruit Method: Add all ingredients into a mixing glass with ice and stir until cold. Strain into a chilled martini glass and garnish with a piece of dark chocolate and a raspberry. Best enjoyed in your favourite chair next to a roaring fire mixed with ginger ale and garnished with an orange wedge and fresh thyme or served as a ‘Festive Fig-roni’ with Campari, Sweet Vermouth and a clementine twist – it’s sure to bring some warming Cornish cheer to your glass this Festive period! The beauty of cooking with dried fruit is that you get to rehydrate them with a liquid of our own choosing (and one that’s much tastier than boring old water). A lot of recipes call for brandy, but seeing as you’ll be flaming it with that spirit later, I like to go with a brown ale. It has malty notes of caramel, banana and dried fruit, making it the perfect complement to the other ingredients. It also adds a bitter savouriness to counteract the natural sweetness of the fruit. Make sure you soak for the full 12 hours; the fruit should be pleasingly plump and bursting, with only a little (if any) liquid left in the bowl. What is suet? MediaMath sets this cookie to avoid the same ads from being shown repeatedly and for relevant advertising.

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Taking its name from an alternative moniker for Christmas pudding, Tarquin’s Figgy Pudding Gin sees its Cornish Dry Gin infused with dried figs, clementine zest, Christmas spices and blow-torched, brandy-soaked cherry wood chips. On the nose, it conjures up the image of a steamed pudding with alcohol-soaked fruits and dark-golden caramel. The palate is syrupy but beautifully light and not too sweet, with notes of dates and figs in syrup, powdered ginger and cinnamon, and buttery cake batter. Tarquin’s suggests enjoying the gin in a Festive Fig-roni, or paired with ginger ale for a longer drink; for optimal enjoyment, find a comfy chair in front of a roaring fire! Joe & Seph's Festive Mint Chocolate Popcorn Pouch (80g)- A smooth, rich and minty after-dinner treatmade with a blend of the finest Belgian Milk and Dark Chocolate with Peppermint to give a crisp, refreshing taste.