Penny Jordan - Figgy Pudding

PENNY JORDANis one of Mills & Boon’s most popular authors. Sadly Penny died from cancer on 31st December 2011, aged sixty-five. She leaves an outstanding legacy, having sold over a hundred million books around the world. She wrote a total of a hundred and eighty-seven novels for Mills & Boon, including the phenomenally successful A Perfect Family, To Love, Honour & Betray, The Perfect Sinner and Power Play , which hit the Sunday Times and New York Times bestseller lists. Loved for her distinctive voice, her success was in part because she continually broke boundaries and evolved her writing to keep up with readers’ changing tastes. Publishers Weekly said about Jordan, ‘Women everywhere will find pieces of themselves in Jordan’s characters’ and this perhaps explains her enduring appeal.

Although Penny was born in Preston, Lancashire, and spent her childhood there, she moved to Cheshire as a teenager and continued to live there for the rest of her life. Following the death of her husband she moved to the small traditional Cheshire market town on which she based her much-loved Crighton books.

Penny was a member and supporter of the Romantic Novelists’ Association and the Romance Writers of America—two organisations dedicated to providing support for both published and yet-to-be published authors. Her significant contribution to women’s fiction was recognised in 2011, when the Romantic Novelists’ Association presented Penny with a Lifetime Achievement Award.

A Perfect Family

The Perfect Seduction

Perfect Marriage Material

Figgy Pudding

The Perfect Lover

The Perfect Sinner

The Perfect Father

A Perfect Night

Coming Home

Starting Over

www.millsandboon.co.uk

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About the Author PENNY JORDAN is one of Mills & Boon’s most popular authors. Sadly Penny died from cancer on 31st December 2011, aged sixty-five. She leaves an outstanding legacy, having sold over a hundred million books around the world. She wrote a total of a hundred and eighty-seven novels for Mills & Boon, including the phenomenally successful A Perfect Family, To Love, Honour & Betray, The Perfect Sinner and Power Play , which hit the Sunday Times and New York Times bestseller lists. Loved for her distinctive voice, her success was in part because she continually broke boundaries and evolved her writing to keep up with readers’ changing tastes. Publishers Weekly said about Jordan, ‘Women everywhere will find pieces of themselves in Jordan’s characters’ and this perhaps explains her enduring appeal. Although Penny was born in Preston, Lancashire, and spent her childhood there, she moved to Cheshire as a teenager and continued to live there for the rest of her life. Following the death of her husband she moved to the small traditional Cheshire market town on which she based her much-loved Crighton books. Penny was a member and supporter of the Romantic Novelists’ Association and the Romance Writers of America—two organisations dedicated to providing support for both published and yet-to-be published authors. Her significant contribution to women’s fiction was recognised in 2011, when the Romantic Novelists’ Association presented Penny with a Lifetime Achievement Award.

The Crightons

Title Page Figgy Pudding Penny Jordan www.millsandboon.co.uk

PROLOGUE

CHAPTER ONE

CHAPTER TWO

CHAPTER THREE

CHAPTER FOUR

CHAPTER FIVE

CHAPTER SIX

EPILOGUE

Copyright

PENNY JORDAN’S FIGGY PUDDING

(Makes two large puddings)

This is a traditional English recipe.

110g/1 cup chopped almonds

110g/ ¾ cup chopped figs

450g/3 cups raisins

225g/ ½ lb currants

225g/1½ cups sultanas

110g/ ¾ cup mixed peel

110g/ ¾ cup chopped glacé cherries

110g/ ¾ cup plain flour

2 tsp ground mixed spice

2 tsp ground cinnamon

1 tsp ground nutmeg

225g/1¼ cups firmly packed brown sugar

225g/ ½ lb shredded suet or vegetarian suet

225g/4 cups fresh white breadcrumbs

225g/ ½ lb grated apple (about 2 medium apples)

1 large grated carrot

Juice and grated zest of 2 large lemons

2 tbsp molasses

4 large eggs, beaten

225 ml/1 cup Guinness or milk

4 tbsp rum or brandy

Combine the chopped almonds, figs, raisins, currants, sultanas, mixed peel and cherries. Add the sifted flour, spices, sugar, suet and breadcrumbs and mix thoroughly. Add the grated apple, carrot, lemon juice and zest and molasses and mix again. Stir in the beaten eggs, followed by the Guinness (or milk) and rum (or brandy). Spoon into two buttered casseroles (2½ pint capacity each) and cover with a double layer of waxed paper. Leave overnight to mature. Cover the casseroles with a double layer of foil, pleated down the centre and tied securely with string. Steam for 8 hours, checking regularly to see that the pan hasn’t boiled dry. Remove and set aside to cool. Cover with fresh waxed paper and foil, then store somewhere cool and dark, ideally for 4 to 6 weeks. When ready to be eaten, steam the puddings for an additional 3 hours before turning out into serving dishes. Warm a ladleful of brandy, set alight and pour over the puddings.