PENNY JORDAN is one of Mills & Boon’s most popular authors. Sadly Penny died from cancer on 31st December 2011, aged sixty-five. She leaves an outstanding legacy, having sold over a hundred million books around the world. She wrote a total of a hundred and eighty-seven novels for Mills & Boon, including the phenomenally successful A Perfect Family, To Love, Honour & Betray, The Perfect Sinner and Power Play, which hit the Sunday Times and New York Times bestseller lists. Loved for her distinctive voice, her success was in part because she continually broke boundaries and evolved her writing to keep up with readers’ changing tastes. Publishers Weekly said about Jordan, ‘Women everywhere will find pieces of themselves in Jordan’s characters’ and this perhaps explains her enduring appeal.
Although Penny was born in Preston, Lancashire, and spent her childhood there, she moved to Cheshire as a teenager and continued to live there for the rest of her life. Following the death of her husband she moved to the small traditional Cheshire market town on which she based her much-loved Crighton books.
Penny was a member and supporter of the Romantic Novelists’ Association and the Romance Writers of America—two organisations dedicated to providing support for both published and yet-to-be published authors. Her significant contribution to women’s fiction was recognised in 2011, when the Romantic Novelists’ Association presented Penny with a Lifetime Achievement Award.
A Perfect Family
The Perfect Seduction
Perfect Marriage Material
Figgy Pudding
The Perfect Lover
The Perfect Sinner
The Perfect Father
A Perfect Night
Coming Home
Starting Over
Figgy Pudding
Penny Jordan
MILLS & BOON
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Table of Contents
The Crightons
PROLOGUE
CHAPTER ONE
CHAPTER TWO
CHAPTER THREE
CHAPTER FOUR
CHAPTER FIVE
CHAPTER SIX
EPILOGUE
PENNY JORDAN’S FIGGY PUDDING
(Makes two large puddings)
This is a traditional English recipe.
110g/1 cup chopped almonds
110g/ ¾ cup chopped figs
450g/3 cups raisins
225g/ ½ lb currants
225g/1½ cups sultanas
110g/ ¾ cup mixed peel
110g/ ¾ cup chopped glacé cherries
110g/ ¾ cup plain flour
2 tsp ground mixed spice
2 tsp ground cinnamon
1 tsp ground nutmeg
225g/1¼ cups firmly packed brown sugar
225g/ ½ lb shredded suet or vegetarian suet
225g/4 cups fresh white breadcrumbs
225g/ ½ lb grated apple (about 2 medium apples)
1 large grated carrot
Juice and grated zest of 2 large lemons
2 tbsp molasses
4 large eggs, beaten
225 ml/1 cup Guinness or milk
4 tbsp rum or brandy
Combine the chopped almonds, figs, raisins, currants, sultanas, mixed peel and cherries. Add the sifted flour, spices, sugar, suet and breadcrumbs and mix thoroughly. Add the grated apple, carrot, lemon juice and zest and molasses and mix again. Stir in the beaten eggs, followed by the Guinness (or milk) and rum (or brandy). Spoon into two buttered casseroles (2½ pint capacity each) and cover with a double layer of waxed paper. Leave overnight to mature. Cover the casseroles with a double layer of foil, pleated
