I tried this Plain Christmas Pudding For Children this week, eager to explore a vintage recipe with a modern twist. The process was a delightful blend of old and new—chopping suet by hand reminded me of the timeless kitchen techniques I admire, while using a stand mixer to combine the wet ingredients was a nod to contemporary convenience. I found the recipe surprisingly adaptable to a vegan diet: I swapped suet for plant-based suet and used flax eggs instead of chicken eggs. The result was a rich, moist pudding that steamed away happily on the stove for five hours. This pudding is a perfect project for the weeknight cook seeking a slow, rewarding process. The most delightful surprise was the texture—the combination of breadcrumbs and flour created a unique, almost cake-like consistency that belied its simple ingredients. Served with a dusting of powdered sugar and a sprig of holly, it was a festive, satisfying end to the day. I'll be making this again next Christmas, perhaps with a splash of rum for added warmth.