Christmas is incomplete if you cannot spot the Christmas cake and pudding at the dining table. And if you've got a few cutesy gingerbread cookies, it's sure to make for a truly delish frame. With 20 days to go for Christmas, now might be a good time to don the baker's hat. We've got a few handy tips to help you sail through.
<img src="http://images.mid-day.com/images/images/2017/dec/Sweet-Christmas.jpg" alt="" />
Pudding for my puddin' * When it comes to Christmas cakes, the fruits have to be soaked almost six months in advance in good-quality rum. You don't need too much prep for the pudding though; a week or two should do the trick. * The right mix of dry fruits is what makes the pudding rich. Use six to seven different dry fruit varieties: dried apricot, dried plums or prunes, cashews, walnuts, candied orange peel, glazed cherries and sultanas. Add to this a combination of cinnamon, clove and cardamom, with cinnamon as the dominant flavour. Throw in a nutmeg drizzle to this spice mix.
<img src="http://images.mid-day.com/images/images/2017/dec/Sweet-Christmas-a.jpg" alt="" />
* The ratio of flour to fruits can be 1:1.2 or equal parts. * For both, the cake and the pudding, the slower you cook, the more the flavours will develop. Slow cooking is essential to get the right pudding consistency. Cook on a slow to medium flame, and depending on the size of your pudding bowls, steam for at least one and a half hour. Keep an eye on the water level so that it doesn't go dry. * Cover your pudding and store it, and steam it again on the day of serving. Flamb&eacute; with brandy and serve. * Suet (raw animal fat) is used to make the pudding outside of India; margarine does the trick too.
<img title="Emil Carvalho" src="http://images.mid-day.com/images/images/2017/dec/Sweet-Christmas-b.jpg" alt="Emil Carvalho" /> Emil Carvalho
Breaking (ginger)bread * Unlike the advance prep for the pudding, when it comes to gingerbread cookies, bake it and eat it should be your motto. * Chill the dough for 15 to 20 minutes for an even roll out. Don't over-knead the dough.
<img title="Bonnie D'silva" src="http://images.mid-day.com/images/images/2017/dec/Sweet-Christmas-c.jpg" alt="Bonnie D'silva" /> Bonnie D'silva
* You can either use fresh ginger powder or freshly ground ginger. Add a small amount of caramel to give it that rich taste and a slightly brown texture, and skip the colouring. Fresh ginger adds an extra zing to the cookie. * Though kids might not warm up to the taste of ginger, it is the shape that attracts them. Royal icing might be time-consuming for decoration, but it's a part of the Christmas charm. Use fondant to shape holly leaves, or other decorative motifs. &mdash; Bonnie D'silva of Bonnie's Bakery, home baker Beata Cardozo and Emil Carvalho of American Express Bakery
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What's Christmas without gingerbread and pudding? Take it from the experts on how to ace your festive fare

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Mumbai Food: Handy tips to dole out excellent Christmas fare

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