CHRISTMAS PUDDING

Ingredients

• 150 grams currants
• 150 grams sultanas
• 150 grams chopped prunes
• 175 ml sherry
• 100 grams plain flour
• 125 grams fresh breadcrumbs
• 150 grams suet
• 150 grams dark brown muscovado sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• grated zest of 1 lemon
• 3 large eggs
• 1 medium cooking apple (peeled and grated)
• 3 tablespoons honey
• 125 ml vodka or brandy (to flame the pudding)

Instructions

1. 1

   Put the currants, sultanas and prunes into a bowl with the sherry, swill the bowl a bit, then cover with clingfilm and leave to soak overnight or for up to 1 week.

2. 2

   When the fruits have had their soaking time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin, remember to grease the lid, too.

3. 3

   In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka/brandy),

4. 4

   Add the booze soaked fruits, scraping in every last drop of liquor with a spatula, and mix to combine thoroughly, then add the all important 'sixpence'.

5. 5

   Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (halfway up the basin) or in the top of a lidded steamer and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.

6. 6

   When it’s had its 5 hours, remove carefully and, when cooled slightly, unwrap the foil, and put the pudding in its basin out of the way in the kitche, until Christmas Day.

7. 7

   On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours.

8. 8

   then transfer to a plate, add the booze and light it !

9. 9

   serve with clotted cream, custard or just as is.