So, I started making my Christmas pudding but...

[NoelRocks]

...just realised I didn't have the required 2 eggs and as DH is out and DS asleep, I won't be able to get any until tomorrow.

I'd already started preparing some of the other ingredients (that'll teach me) and I'm not sure what will keep until tomorrow. I know my soaked dried fruit will, and I'm guessing the lemon/orange zest and lemon juice will be fine. I'd already weighed out some flour, shaken in some half-cherries, added sugar, spices and fresh breadcrumbs - I've covered the bowl with clingfilm, but will it go stale? I'd also grated carrot and apple - will that be ok, too?

Any thoughts gratefully received!!

Not sure about the grated carrot but personally I wouldn't use the grated apple. Imagine the carrot will be fine in the fridge but the apple will go brown. Other ingredients, IMHO, will be fine.

Did much the same thing myself last week - just left my dry ingredients covered overnight. Am sure your soaked fruit will taste all the better for it!

can't you stick the grated apple and carrot in with the soaking dried fruit?

Thanks for that. Can I ask a really dumb question? Why does it matter, in a pudding, if the apple goes brown? May well just stick it in with the dried fruit.

Yes, stick the grated apple/carrot in with the fruit. I've done this. Everything else will be fine.

According to Delia, it is essential to make the pud but not cook it for 24 hours so that all the flavours can mingle and everything gets nice and juicy. Mix up what you have, cover it with clingfilm, put in the missing ingredients tomorrow and steam.

Delia also has a brilliant method for stopping apples (in mincemeat) from going brown: put them in a bowl with the suet and very gently heat so that the fat coats the apple.

Marvellous. Thanks everyone!