Citrus-spiced Christmas pudding

Method

Put all the ingredients except the eggs and liqueur in a large bowl and stir to mix well. Add the eggs and liqueur and mix.

Line the base of a 1.5l (2½pt) heatproof pudding basin with non-stick baking parchment and grease the inside. Fill with the mixture, pressing down well. Cover with a disc of greaseproof paper, then wrap the basin with greaseproof paper and foil, pleating them together in the centre. Tie under the rim with string. Put in a steamer or saucepan on top of an overturned saucer and fill with boiling water 2/3 of the way up the basin. Cover and simmer gently for 4-5hrs; don't allow to boil dry; top up with hot water as needed.

Remove from steamer. Once cool, cover tightly and store in a cool, dark, dry place. To serve reheat in a microwave for 10-12 minutes or until piping hot.