Between domestic chores, scrutinising bills, a futile attempt to reduce the number of rogue books in any meaningful way (I managed to clear out about 20, a mix of unsolicited review copies it was time to accept I would never read, a couple of duplicates, and a very few I knew I'd never read again) and looking for the strongest possible non prescription pain killers time just vanished. If I didn't need the money I'm pretty sure I could find a better use for the 50 odd hours that having a job takes out of a week.
I do need the money though, not least to fund my baking habit. Thanks to the consumer heaven that is Costco the several kilos of dried fruit and nuts I've bought in the last couple of months (possibly in excess of 20 kilos, which is probably quite a lot) haven't broken the bank (or my back hauling them up to my flat). It also means that after 18 jars of mincemeat, 12 of chutney, and 10 assorted fruit cakes there was enough left over to make Christmas puddings with.
Christmas puddings are another thing that I've half meant to make for years but never quite got round to. Turns out they're a sensible project whilst feeling a bit ill - plenty of pottering around getting ingredients together, not very long spent on mixing it altogether (times like this I love my kitchen aid with a passion) and then ignore them whilst they boil/steam away. It's the cooking time that's always put me off in the past. Three (or more) hours on the day you make the pudding is long enough if you're struggling to devote what will basically be a whole day to your kitchen, but another 3 hours on the day of eating - well it's a commitment, especially when you can buy and microwave one in minutes.
I'm quite excited by these puddings though - I made 3, from 2 different recipes in Dan Lepard's 'Short & Sweet'. A large one which faithfully follows the Simple Christmas pudding recipe (apart from some added alcohol) which is apparently a 1930's recipe, and 2 smaller ones from the Plum plum pudding recipe (with a few liberties taken). Making 3 was mostly to do with using up odds and ends of ingredients, partly to experiment with recipes and techniques. Two were simmered, 1 went in the upper level of a veg steamer - which somehow seems like less trouble. Now it's just a question of waiting to see what they're like which is a little bit nerve racking.