Christmas pudding

225g (8oz) fresh white breadcrumbs
50g (2oz) plain flour
225g (8oz) shredded suet
2tsp ground allspice
1tsp ground cinnamon
225g (8oz) soft, light brown sugar
200g (7oz) currants
200g (7oz) golden sultanas
65g (21/2oz) chopped mixed peel
65g (21/2oz) chopped almonds
Finely grated zest of 1/2 orange
Finely grated zest of 1 lemon
1 small Bramley apple, peeled, cored and coarsely grated
4 eggs, beaten
4tbsp brandy
Brandy butter, to serve

A classic recipe that will hit the spot on the big day

In short	Preparation time: 30 mins Cooking time: 350 mins Total time: 380 mins Serves: 8 people Cuisine: British Course: Desserts
Nutrition (per portion)	706 calories 34g fat (16g saturates)

Method

1 Place all the pudding ingredients except the eggs and brandy into a large mixing bowl. Stir. Add the final ingredients, mix to blend.

2 Line the base of a 11/2 l (21/2 pt) heatproof pudding basin with non-stick baking parchment and lightly grease. Fill the basin with pudding mixture, pressing down well. Cover with a disc of greaseproof paper, then cover the whole basin with greaseproof paper and foil, pleating them in the centre. Secure under rim with string.

3 Place the basin in a steamer or large saucepan on top of an overturned saucer and fill up to two-thirds with boiling hot water. Cover and simmer gently for 4-5 hours, topping up the water so that it doesn’t boil dry. Remove pudding from the steamer and allow to cool. Then cover tightly and store in a cool, dark, dry place for 5-6 weeks. On Christmas Day, steam the pudding, as before, for 2-3 hours, or reheat in a microwave for 12-15 minutes. Serve with brandy butter.

Cook's note
Make the Christmas pudding, store in a cool, dark place and ‘feed’ occasionally with spoonfuls of alcohol of your choice.

Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield