CHEAT’S CHRISTMAS PUDDING

SERVES 12

PREP 30 minutes COOK 2½ hours

LASTS 3+ days at room temperature

150g (5½oz) raisins

150g (5½oz) sultanas

50g (1¾oz) mixed peel

150g (5½oz) self-raising flour

125g (4½oz) chilled unsalted butter, grated, plus extra for greasing

100g (3½oz) fresh breadcrumbs

215g (7½oz) soft light brown sugar

150g (5½oz) mixed nuts

1tsp each ground cinnamon and ginger

1tsp mixed spice

50ml (2fl oz) full-fat milk

1 egg

In a large bowl, mix the raisins, sultanas, mixed peel, flour, butter, breadcrumbs, sugar, mixed nuts, cinnamon, ginger and mixed spice. Add the milk and egg and beat until well combined.

Grease and line a 1.5ltr pudding basin with parchment paper and pour in the mixture. Cover the basin with a double layer of buttered foil, making a pleat in the middle so the pudding has room to grow.

Secure the foil to the basin with string, and then place into a large pan that will fit the bowl. Pour some boiling water into the pan so that it comes a few centimetres up the sides of the basin, put the pan lid on and let it simmer for 2½ hours, checking the water level every 20-30 minutes. When the water gets lower, top it up slightly so there is always water in the pan.

Carefully remove the steamed pudding from the pan with oven gloves and pour away the hot water. Remove the string and foil and turn the pudding out onto a serving plate.