Christmas Pudding

Step 01

Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well, cover and leave for 24 hours to soak.

Step 02

After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs into the soaked fruit, making sure you include all the soaking liquor. Mix well until completely combined (let all the family have a stir and make a wish).

Step 03

Cover with cling film and leave to stand in a cool place for 24 hours.

Step 04

Grease a 1.2 litre/2 pint pudding basin with butter. Line the bottom with a circle of baking paper and grease again then pack the mixture in, pressing as you go. Cover with a large pleated piece of baking paper followed by pleated foil, with the pleats on top of one another, and secure tightly with string tied under the lip of the basin.

Step 05

Place an upturned saucer in a large saucepan one-quarter full of water. Lower the basin in on a folded foil strip so the water comes one-third of the way up its side, leaving the foil ends hanging over the edge of the pan.

Step 06

Bring the water to the boil then reduce to a gentle simmer and steam for 5-6 hours, topping up the water as necessary throughout.

Step 07

Remove the pudding and cool completely. Store in a cool, dry place for up to two years. To serve, reheat by steaming again for two hours until hot all the way through, or remove the foil and reheat in the microwave.