When you put the pudding on, the water must be boiling and it must continue to boil rapidly for at least the first hour.

Watch the water level at regular intervals (the pan should be half full) and make sure it doesn't boil dry. If the pan needs topping up, use the boiling water from the kettle so you don't cool it down. Be careful not to add too much water though, you don't want the water in the pudding! Make sure the top is tightly covered, firstly with buttered, greaseproof paper or wax paper, tied tightly, then foil or a pudding cloth.

Make a string handle tied round the basin, to lift it in and out with, this makes life a lot easier and saves burning your finger.

The lid of the steamer or pot must be tightly closed. If you haven't got a steamer, stand on a metal rack or upturned saucer in the pot.

*** Sauce is to Christmas pudding what stuffing is to turkey, a must! Again, preference dictates whether the sauce is hard or runny.

Here are some traditional sauce recipes from What's Cooking in Bermuda by Betsy Ross: HARD SAUCE 1 cup butter 1 cup sifted icing sugar 1 tsp. rum or brandy Pinch of salt CREAM butter, add sugar gradually. Add salt and spirits. Taste to see if more rum is needed. When sauce is smooth, pile lightly into a bowl and chill. If desired, a 1 of whipped cream can be added just before serving.

EGG-NOG SAUCE To make about 3 cupfuls: Beat 1 egg until very light. Gradually beat in 11 cups once-sifted icing sugar, 1 cup melted butter or margarine and 1 of teaspoon vanilla. Beat until stiff 1 pint whipping cream (13 cups) and fold into egg mixture. If desired, also fold in 1-2 tablespoons brandy or sherry.

Chill.

At serving time, fold the mixture to combine and turn into a sauce bowl.

Sprinkle with nutmeg.