CHOCOLATE AND MIXED FRUIT CHRISTMAS PUDDING

With no alcohol in the pudding itself, but a hint of chocolate, this is a fabulous alternative to the traditional recipe. It makes a small one, so double the amounts for a larger pudding. And make sure you store it in the fridge.

Serves 4

75g (2¾oz) each dried cranberries, sultanas and raisins

25g (1oz) mixed peel

Finely grated zest and 6tbsp juice of 1 large orange

100g (3½oz) beef or vegetarian suet 125g (4½oz) dark muscovado sugar 50g (1¾oz) self-raising flour

15g (½oz) cocoa powder

2 medium eggs, beaten

½tsp each mixed spice and ground cinnamon

1 medium Bramley apple, peeled, cored and grated (75g/2¾oz of grated apple) 50g (1¾oz) fresh breadcrumbs

50g (1¾oz) maraschino or cocktail cherries, well drained 75g (2¾oz) plain chocolate chips

50g (1¾oz) chopped roasted hazelnuts

For the Baileys cream

150ml (5fl oz) double cream 2tbsp Baileys Irish cream liqueur A sprig of holly, to decorate

Place all the dried fruits and mixed peel in a bowl with the orange zest and juice. Cover and leave overnight or for up to 2 days.

Butter a 750ml pudding basin. Add the remaining ingredients to the fruit and beat to a soft mixture. Pack into the basin and cover tightly first with clingfilm then foil. Tie the foil around the basin to ensure no water gets in. Place a small saucer in a large saucepan (it will keep the pudding basin off the direct heat), and fill the pan one third with boiling water. Add the pudding, cover, bring to the boil, then simmer gently for 4 hours, topping up the water if needed. Leave to cool.

Remove the foil (not the clingfilm), make sure the top of the pudding is dry and sealed, then re-cover with foil and chill until needed. To reheat, steam for 1 hour as before or microwave (without the foil) in 30-second bursts for 2-3 minutes only. Mix the cream and Baileys and serve with the pudding, topped with a sprig of holly.