It has been a busy week, but very enjoyable. On Monday night my old friend since the Open House days, Marty Whelan, came up to Blacklion to launch my new book Neven Maguire’s Perfect Irish Christmas. He made a great speech and told the story about the day I got locked outside the studio and he and Mary Kennedy were inside. We we live, so we presented the cookery slot without being able to see each other. I think we got away with it – just about.

It is time to prepare for Christmas. You will never regret planning early. The mince pies can be made up to three days in advance or frozen and refreshed in a moderate oven set at 180°C (350°F/gas mark 4) for eight to 10 minutes before glazing. The brandy butter goes well with the mince pies and with the plum pudding.

Around this time of year people always ask me for Auntie Maureen’s Plum Pudding recipe – and I am happy to oblige. As you’ll know by now, I firmly believe that no one makes Christmas pudding as well as my Auntie Maureen. Now is the time to make it, as the flavour improves with time. If you haven’t made it before, do give it a try this year. Serve warm or cold with generous helpings of custard or whipped cream with a spoonful of brandy butter along-side.

MacNean Frangipane Mince Pies with Brandy Butter

Makes 18

For the brandy butter

150g (5oz) icing sugar

100g (4oz) butter, softened

3 tbsp brandy (preferably Cognac)

For the pastry

175g (6oz) plain flour

100g (4oz) cold butter, diced

50g (2oz) caster sugar

1 egg yolk, plus beaten egg to glaze

½ tbsp cream

½ tsp lemon juice

For the frangipane

100g (4oz) butter

100g (4oz) caster sugar

2 large eggs

100g (4oz) ground almonds

1 tbsp plain flour

1 tbsp dark rum

1 vanilla pod, split in half lengthways and seeds scraped out

For the filling and topping

1 x 400g (14oz) jar of mincemeat (shop-bought)

25g (1oz) flaked almonds

apricot jam, to glaze

icing sugar, for dusting

1 To make the brandy butter, cream together the icing sugar and butter. Beat in one tablespoon of boiling water and the brandy until smooth. Put in a dish, cover and chill until needed.

2 To make the pastry, put the flour, butter and sugar in a food processor and blend for 20 seconds. Add the egg yolk, cream and lemon juice and blend just until the pastry comes together. Wrap in cling film and chill for one hour.

3 Preheat the oven to 200°C (400°F/gas mark 6). To make the frangipane, put the butter and caster sugar in a large bowl. Using a hand-held mixer, beat until soft and creamy. Scrape down the sides, then add the eggs and continue to process. Add the ground almonds, flour, rum and vanilla seeds and mix briefly.

4 Roll the pastry out thinly on a lightly floured work surface and cut into 18 x 6.5cm (2½in) circles and use these to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane. There is no need to spread the mixture flat, as it will level out in the oven (but don’t overfill the tins). Sprinkle a few flaked almonds on top of each one. Bake in the oven for 15 to 17 minutes, watching carefully. Remove the mince pies from the tins and allow to cool a little on a wire rack.

5 Dilute the apricot jam with a little water and bring to the boil, then brush the top of each warm tartlet with this glaze. These are best served warm with a dusting of icing sugar.

Auntie Maureen’s Plum Pudding

Makes 2 x 1.2 litre (2 pint) puddings

50g (2oz) plain flour

½ tsp ground mixed spice

½ tsp ground cloves

¼ tsp ground nutmeg

225g (8oz) sultanas

175g (6oz) butter, melted, plus extra for greasing

175g (6oz) fresh white breadcrumbs

175g (6oz) light brown sugar

175g (6oz) raisins

50g (2oz) currants

50g (2oz) candied mixed peel

50g (2oz) blanched almonds, chopped

½ apple, peeled, cored and diced

½ small carrot, grated

finely grated rind and juice of 1 lemon

2 eggs, lightly beaten

300ml (½ pint) stout

icing sugar, to decorate (optional)

custard or whipped cream, to serve

brandy butter (see previous recipe), to serve

1 Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything thoroughly and cover with a clean tea towel, then leave in a cool place overnight.

2 Use the fruit mixture to fill two 1.2-litre (2-pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place.

3 To cook, preheat the oven to 150°C (300°F/gas mark 2). Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for six to eight hours (or you can steam them for six hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.

4 On Christmas Day, re-cover with greaseproof paper and foil. Steam for two to three hours, until completely cooked through and tender. Dust with icing sugar, if liked.

5 To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the custard or a dish of whipped cream and another of brandy butter so everyone can help themselves. CL