I've been successfully making my Christmas plum pudding with years but this year the flour seems to have risen to the top, I don't understand what has happened. I would truly appreciate your advice.

In the classic Christmas cake recipe when it says ‘spreadable butter,’ does that mean butter which is at a temperature to be soft, or actual spreadable butter as you might buy it in a tub?

I have question regarding tin size. The instruction is for 20cm round tin. I suppose this is diameter. What depth should it be . Mine is 23cm diameter x 9cm depth. Is this too big.

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