Christmas Pudding

Method

These quantities are enough to make 2 small (1.2 litre) puddings, or one very large (2.2 litre) one.

Combine the ingredients for the booze soaked fruit 12-24 hours before making the pudding. Cover with a wax wrap or plate and leave to soak., stirring the mixture occasionally.

Sift the flour and baking powder into bowl and add the grated butter/suet. Rub the fat into the flour mix with your fingertips until the mixture is a uniform colour. Then add the breadcrumbs, salt, spices and sugar to the mixture and stir to combine.

At this stage, you can add all of the other ingredients to the mixing bowl and stir until combined.

Butter the inside of your pudding bowl thoroughly.

Place the mixture into the pudding basin, covered with a layer of greaseproof paper and a layer of foil. Tie securely with string, making a handle over the top for easy manoeuvring.

To steam, fill a base pan with simmering water and place the steamer on top. Add your pudding basin to the steamer and place a lid on top. Check the water level occasionally topping up if needed.

Steam for 1 ½ hours for the small pudding and 3 hours for the large.

On Christmas Day, steam the pudding for about 45mins for a small pudding & 1.5 hour for the large to reheat.

Once done, remove from the steamer and carefully turn the pudding onto your serving plate. Dowse with a double shot (or ladleful!) of brandy or rum and flame at the table.

If you want to keep your Christmas pudding for up to 1 year:

When the pudding is cooled slightly but still warm, spike the surface with a skewer or cocktail stick, and pour over another 150 ml or so of your chosen booze e.g. Rum or brandy. Then thoroughly wrap your pud in greaseproof paper, pop into a cake tin or some Tupperware and store in a cool, dry, dark place until next Christmas!