Christmas pudding

This family recipe for plum pudding dates from 1871. It was passed to my grandmother by her great aunt Eliza, who worked in service before her marriage. The original pudding was much larger and took 15 hours to cook. This is a scaled-down version.

TAKES: 15 MINS PLUS AT LEAST 1 HR

MARINATING AND 5 HRS STEAMING

SERVES: 4-6

INGREDIENTS

75g currants

75g raisins or sultanas

100g pitted prunes, quartered

25g chopped mixed peel

10g blanched almonds, cut into slivers 1½ tbsp brandy, plus 4 tbsp for

flambéeing (optional)

1½ tbsp dark rum butter, for greasing

50g plain flour

50g ‘fresh’ white breadcrumbs (from a stale

loaf is fine, but don’t use dried)

50g dark brown sugar

45g vegetable or beef suet

1 tsp mixed spice

1 egg

2-4 tbsp milk

TO SERVE

50g brown sugar, 50ml brandy and 50g butter,

for the pudding sauce (optional) brandy butter (optional)

YOU’LL NEED

600ml glass or ceramic pudding basin foil and greaseproof paper, to make the lid string, to secure the lid 1 large saucepan, with a steamer basket

METHOD

Put the dried fruit (including the mixed peel) and the almonds in a large bowl. Stir in the brandy and rum. Leave to marinate for at least 1 hr, or overnight if possible.

Grease your pudding basin well with butter. To make the lid, cut a circle of greaseproof paper and foil significantly larger than the top of your pudding basin, then fold a pleat in the middle of each circle (this will allow the pudding to expand when cooking without causing the lid to pop off)

Stir the flour, breadcrumbs, sugar, suet, mixed spice and a pinch of salt into the dried fruit mix.

Beat the egg and 2 tbsp of the milk together. Pour into the dried fruit mixture and stir until thoroughly combined — it should take on a dropping consistency. Add more milk if you think the mixture is too stiff.

Spoon the mixture into the prepared basin. Place the greaseproof lid on top of the basin, then add the foil lid, ensuring the pleats are roughly aligned. Secure with string (most pudding basins have a lip at the top, which makes this easier to do than it sounds). Place the pudding in a steamer basket set over a pan of simmering water. Cook for 6-8 hrs, ensuring the water is regularly topped up to stop the pan from boiling dry (this can be done in two or three stages if necessary). Allow to cool, then refrigerate until required or store in a cool place.

If you want to make a sauce for the pudding, melt the brown sugar, brandy and butter together in a saucepan set over a medium heat.

7 To reheat your pudding, steam it again for 1 hr. If you want to flambé it as well, gently heat the brandy in a small saucepan. Once hot but not boiling, remove from the heat and carefully ignite with a lit match. Pour the flaming liquid over the pudding before swiftly presenting it to your guests.

8 Serve with the brandy butter or pudding sauce, if you like.