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Trevor Donegan, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Trevor Donegan directly on [email protected] with comments or questions.

I came upon this recipe in an old cookery book and did not think that it could possibly work, so I gave it a try. Incredibly, it works, give it a go if you like a light coconut sponge, it is delicious.

It’s hard to believe but Christmas is less than 2 months away. There is so much to do around Christmas, presents to be bought, friends and family coming home and Christmas dinner to prepare, so now is the perfect time to get a head start. Traditionally, Christmas pudding was made four or five weeks before the big day to help develop the rich distinctive flavours. I have tried many versions and recipes over the years, but this is my favourite. I got this from my grandmother the first Christmas after I had qualified as a chef, and it is as good now as it was then.