I have mentioned once or twice that my wife is a great cook and as it is that time of the year has been asked about preparing a number of traditional Christmas puddings.
I have googled this recipe and she will give it a whirl but do any other members here (or their partners) know a good easy recipe that tastes the part?
It would be great if you could post them up here and thanks in advance. 
Mrs Beeton's Christmas Pudding Recipes
Following on from the theme of Mrs Beeton, here are two of her Xmas Plum Pudding recipes from the 1923 edition of her famous book Mrs Beeton's Family Cookery, not to be confused with. This edition features 5 Christmas puddings, and four Christmas plum pudding recipes are listed here, including one without suet for fruitarians as opposed to true vegetarians. The full colour plate of puddings from the 1890s version is here.
I usually make my plum pudding on stir-up Sunday at the end of November and I always add glace cherries and chopped dates too. In 2010, Stir-Up-Sunday is on November 28, but home made puddings taste just as good freshly made the week of Christmas.
Mrs Beeton's Traditional Christmas Plum Pudding 1
Recipe 1 (Page 494) - 1923 Edition
Makes 2 Christmas puddings

IngredientsBasic Method
Check recipe for shopping/store cupboard purposes and grease 2 basins.
8 oz moist sugar (use soft brown )
8 oz chopped suet or modern day equivalent
8 oz sultanas cleaned
8 oz raisins halved and stoned (see footnote*)
4 oz currants washed and dried
4 oz shredded mixed candied peel - Cut your own or use ready cut
4 oz of plain flour
4 oz breadcrumbs
2 oz almonds blanched and shredded
the grated rind of a 1 lemon
3 eggs
a salt spoonful of nutmeg grated
half a teaspoon of salt
quarter pint of milk
1 small wineglassful of brandy (optional)
Mix all the dry ingredients together, stir in the well beaten eggs, milk and brandy (if used). Turn the mixture into 2 well greased basins, and steam from 5 to 6 hours.
Time 5 to 6 hours.
Sufficient for 8 or 9 persons. N.B. Please note that no raising agent is mentioned in this recipe, but the flour must be plain flour, as elsewhere self raising flour is mentioned by type when used.