Christmas pudding

Prep time: 35 minutes, plus overnight soaking
Cooking time: 8 hours

There are so many versions of 'traditional' pudding that no single recipe can be considered the one and only. This one uses suet, though you can use vegetarian suet instead, which won't affect the final outcome. You can also omit the nuts for people with allergies.

This recipe will serve eight to ten people in a 2-pint/1.2-litre basin or sphere. Double the quantities to make two large puddings or use the given amount to make two 1-pint/600ml puddings, depending on what size basins you have.

Ingredients
125g raisins
125g sultanas
100g currants
150g dried apricots, roughly chopped
25g mixed peel, finely chopped
2 tbsp dark rum
150ml brown ale
50g self-raising flour
1 tsp mixed spice
pinch of ground cinnamon
pinch of freshly ground nutmeg
pinch of ground ginger
pinch of salt
100g fresh white breadcrumbs
100g suet
225g dark brown sugar
2 eggs, beaten
zest and juice of half an orange
zest and juice of half a lemon
25g blanched almonds or hazelnuts, toasted and chopped, optional
1 dessert apple, cored and grated or finely chopped (peel left on)

Preparation
1. Start the day before by soaking the dried fruit in the rum and brown ale, cover and leave overnight.

2. Lightly butter the pudding basin. Sift the flour and spices into a large bowl and add the breadcrumbs, suet and brown sugar. Add the eggs, zest and juice from the orange and lemon, the fruit with all its liquid, the nuts, if using, and the grated or chopped apple. Mix thoroughly then spoon into the basin.

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