Many many thanks for this. The photo is great! We're a bit behind but have started today, in the States!!!

Sure, I know it is a little hard to describe (at some point I'll add a video to show it!) So if you look at the picture with the four small pictures with the stages mixing etc, the bottom right shows the pudding with the paper over the top. You'll see the paper isn't pulled tightly over the top of the bowl, but instead has a fold in it. That's what you're trying to do. This allows a bit of room for expansion (and steam) without the paper bursting as it cooks. So another way to do it that may be easier to describe is you make two small folds in the paper first so it's like an upside down T with just a small bit sticking up, then turn the paper over and lay the paper on top of the bowl. This then gives an inside fold which is the expansion room you need. Hope that helps!

Thank you!

Sorry didn't manage to reply sooner, I've been without internet - it's a little tricky to replace, as you suggest. I haven't tried it for this, but for another recipe using suet I have used butter and just use a little less. The flavor isn't quite the same, but for this you don't taste it all that much anyway given all the flavor in the fruit etc so I think it should be fine from that perspective, I'm just not sure whether it will impact texture/how it holds together.

Thank you for the kind words. Your feast sounds like fun, and tasty! It's been a while since I roasted a goose so I am not sure I remember any special tips, though I do seem to remember you want to try to remove some of the fat with a baster every so often, as you can end up with a lot and it will get very hot, so safer to remove some as you go. And when you do, baste the goose at the same time. I'd probably trim back obvious excess pieces of skin/fat but in general, leave it on. Brussels sprouts are a very popular side for Christmas - roasted are to me much better than boiled - and cranberry sauce, as you might for Thanksgiving. Most people have stuffing as well although ingredients vary - this one is not strictly British but relatively close to some typical flavors (apple is also popular in with pork): https://www.carolinescooking.com/fennel-prune-and-pork-stuffing/ Enjoy your meal!

Thanks, it's a delicious take on a classic.

Thanks, I agree I love learning about foods from different places, and sharing some of my own as in this recipe. It's definitely worth a try!

Thanks, the papaya works so well!

I know exactly what you mean, I always have to keep in mind that it's coming 🙂

I agree, it's definitely an essential part and this combination has become our standard one, we like it so much.

Ha, very timely! There's a reason why there's a some about it, and this is definitely my favorite combination.

Thanks, it was a couple of second window to take it!