For traditional Christmas pudding, you will need:

8oz / 225g seedless raisins
8oz / 225g currants
8oz / 225g sultanas
8oz / 225g fresh white breadcrumbs
8oz / 225g shredded suet
8oz / 225g muscovado sugar
3oz / 75g chopped mixed candied peel
zest of one lemon
4 eggs, beaten
1 dessert apple, peeled and finely chopped
3 1/2 fl oz / 100ml brandy, plus 1/2 cup for serving
3 1/2 fl oz / 100ml milk3oz / 75g plain white flour
1/2 tsp ground mixed spice
1/4 tsp salt

(serves 8)

Put all the dried fruits, lemon zest, breadcrumbs, flour, apple, mixed spice, salt, suet and sugar in a large mixing bowl and mix well.

In another bowl, whisk together the eggs, brandy and milk. Add this to the fruit mixture and stir well. Transfer into a lightly greased 1.6 liter (2 3/4 pint) glass pudding basin, and firm down. Cover the top with a circular piece of greaseproof paper, then wrap the whole basin up in greaseproof paper then foil, pleat along the top diameter and secure by tying a string round just under the rim.

Put the basin into a large saucepan. Add enough water to come up to just under halfway up the side of the basin. Bring to boil, cover and simmer for 5 hours, adding more water if necessary.

When cooled, remove from the saucepan, unwrap and re-wrap using fresh greaseproof and foil.

Store in a cool, dry place for 6-8 weeks for the pudding to mature.

To serve – steam / boil as above for two hours. Turn out upside down onto a serving plate. Warm the brandy in a small pan, pour over the pudding and set alight. Serve with brandy butter or custard.