Black pudding

Ingredients:

• 1 litre blood of wild boar

• oxtail

• 300g fat wild boar, cubed

• 1.5 large onions, diced

• 300g oatmeal, soaked

• 1 tbsp paprika

• 1 tbsp butter

Procedure:

1. Heat the butter in a pan and cook the onions until soft but not browned.

2. Mix the onions with the cubed fat and oatmeal. Mix well and season with salt, pepper and the paprika.

3. Add the blood and mix well with your hands to ensure a sloppy consistency. Leave to cool.

4. Pipe the mixture into the ox casings. At regular intervals tie the bag off to make individual sausage-shaped black puddings. Prick each pudding to ensure it doesn't split whilst being cooked.

5. Heat a large pan of water to 80C and add the black puddings. Cook for about 10 minutes; it is vital that you continually move them around while cooking.

6. Remove from the pan and leave to cool.

Christmas pudding

Ingredients:

• 350g sultanas

• 350g raisins, or currants

• 150g dried figs, chopped

• 125g mixed candied peel, chopped

• 100g dried apricots, chopped

• 75g dark glacé cherries, halved

• 150ml brandy, plus some for flaming

• 2 apples, or quince

• 2 oranges, juice and zest

• 6 eggs

• 250g shredded suet

• 350g soft muscovado sugar

• 250g fresh breadcrumbs

• 175g self-raising flour

• 1 tsp mixed spice

Procedure:

1. You will need two 1.5 litre plastic pudding basins and lids, buttered, two old sixpences or two pound coins, scrupulously scrubbed, two circles of greaseproof paper, buttered, large enough to cover the top of each pudding, with a single pleat folded down the centre of each.

2. Soak the sultanas, raisins or currants, figs, candied peel, apricots and cherries in the brandy overnight. The liquid won't cover the fruit but no matter; just give it a good stir now and again.

3. Mix the grated apples, orange juice and zest, beaten eggs, suet, sugar, crumbs and pour in a very large mixing bowl, then stir in the soaked fruit and the spice. Divide the mixture between the buttered pudding basins, tucking the coins in as you go. Cover with the greaseproof paper, folded with a pleat in the centre.

4. Pop the lids on and steam for three and a half hours. Allow the puddings to cool, then remove the greaseproof paper, cover tightly with clinging and the plastic lid and store in a cool, dry place till Christmas.

5. To reheat: steam the puddings for a further three and a half hours. Turn out and flame with brandy.

Unit 12. Royal traditions and ceremonies

6 Faq about the Queen

1. When and where was the Queen born?

Queen Elizabeth II (Elizabeth Alexandra Mary) was born on April 21, 1926 at 17 Bruton Street, London. Her birthday is officially celebrated in Britain on the 3rd Saturday of June each year.

2. Where does the Queen live?

The Queen lives at Buckingham Palace in London.

Among the other official royal residences are Windsor Castle, St. James Palace, Balmoral Castle, Frogmore House, The Palace of Holyroodhouse, Sandringham House and Kensington Palace.

3. What is the official title of the Queen?

Her Majesty The Queen's title in the United Kingdom is: 'Elizabeth the Second, by the Grace of God of the United Kingdom of Great Britain and Northern Ireland'.