Christmas pudding recipe

Serves: 8 to 10
Preparation time: 20 min to make plus soaking overnight Cooking time: 8 hr

100g each of raisins and currants
250g sultanas
100g stoned ready-to-eat prunes, chopped
25g luxury candied peel, finely chopped
Grated zest of 1 orange
Grated zest and juice of 1 lemon
1 tsp mixed spice
Large pinch each of ground ginger and freshly grated nutmeg
Half tsp ground cinnamon
100ml brown ale
4 tbsp dark rum
1 Bramley apple, cored and coarsely grated
50g blanched almonds, chopped
100g shredded suet
100g freshly made white breadcrumbs
75g self-raising flour
2 large eggs
225g dark muscovado sugar
Butter, for greasing
Brandy, for serving

1 Combine the dried fruit, candied peel, zest and juice in a bowl. Stir in all the spices. Add the ale and rum. Soak overnight.

2 The next day, stir the grated apple and almonds into the fruit mixture. Fold in the suet and breadcrumbs, then the flour. Beat the eggs and sugar together in a bowl. Stir into the mixture.

3 Butter a 1.2ltr pudding basin and fill with the mixture. Cover with a double layer of buttered foil, making a pleat in the centre so the pudding can rise. Tie string tightly around the basin rim to secure the foil.

4 Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 8 hr. Top up the water in the pan every hour.

5 Once the pudding has cooled, remove the string and foil. Cover with a new double layer of foil and tie with string. Leave in a cool dark room for up to three months.

6 To reheat, steam as above for 3 hr, then turn out onto a large plate with a rim. To flame, heat a ladleful of brandy over direct heat. Using a match, set fire to the brandy, then pour it over the pudding. Serve with either custard or brandy butter.

Why not compliment this fantastic pudding with a generous scoop of Carte D'Or's Vanilla or Vanilla Light ice cream. 

Looking for more delicious Christmas recipes? Why not take a look at this delicious stuffed roast turkey with pancetta or, for dessert, what about this white chestnut log with bitter chocolate sauce?

Chosen by Homes & Gardens