Christmas ideas - The proof is in the pudding

We ask pub chefs for their tips on making the perfect Christmas pudding

Sean Hope, head chef, the Olive Branch, Clipsham

"I like to soak the dried fruit to keep it nice and moist. I use Armagnac and a strong ale called Gold Label. I always steam Christmas puddings because I find they taste better and that's the traditional way and Christmas is a time for

traditions."

Patrick Williams, head chef, the Green, Willesden Green, London

"We do quite a lot of Caribbean food here so we have our own variations of the Christmas pudding. We tend to serve Caribbean rum cake or a prune and Armagnac tart. We find people like a break from the traditional Christmas pud."

Sophie Lewis, pastry chef, Rose & Crown, Snettisham, Norfolk.

"Ideally, make your pudding eight to 12 weeks before Christmas day, ensuring that you mix all the ingredients thoroughly and all the fruit is well coated, using good stout and rum or brandy. Leave the mix for 24 hours to infuse and soak up all the flavours.Use well-greased pudding

basins, this makes it easier to turn out at the end and prevents the pudding sticking during the long cooking process. After cooking, leave it to cool. Cover it with

fresh greaseproof paper soaked in rum or brandy and re-tie with foil and string to keep it extra moist."

Paul "Chopper" Smith, head chef, the Fountain Inn, Tenbury Wells, Worcestershire

"You can't go wrong with Mrs Beeton's Christmas pudding recipe. People want tradition and this tastes just like your mum used to make it. Some chefs like Jamie Oliver or Gary Rhodes, but I recommend Mrs. Beeton - or the old Be-Ro cook books. They're tried and tested and we still stick a three-penny bit or a tanner in them."