Stirring up a real cracker

And according to some, if you don't beat your pudding into life on Stir-It Up Sunday then it is really not worth bothering at all.

Traditionally the puddings, which date back to the 14th century and were made by boiling beef and mutton with raisins, currants, prunes, wines and spices, needed to be made on the last Sunday before Advent and left to mature for a month before they were ready to eat on Christmas Day.

Staff including Sam Sellers at the famous Bettys craft bakery in Harrogate are sticking to the tradition and will be busy this weekend creating more than 10,000 puddings and 17,000 cakes ready for the festive period.