THE WOLSELEY’S CHRISTMAS PUDDING
Makes 4 to 6 small puddings
INGREDIENTS 250g Bramley apples, grated · Zest of one lemon · 150g dried currants · 150g dried sultanas · 150g dried prunes, chopped · 175ml dry sherry · 125ml brandy · 50ml honey · 150g vegetable suet · 150g soft dark brown sugar · 3 medium eggs · 125g fresh breadcrumbs · 100g plain flour · 10g baking powder · 5g ground cloves · 10g ground cinnamon
Marinate the grated apples, lemon zest and dried fruit with the sherry and brandy. Cover and place in the fridge for two weeks. Combine all the remaining ingredients in a large bowl and fold in the marinated fruit. Fill your moulds three-quarters full and cover with a layer of greaseproof paper and two layers of foil, big enough to hang over the sides. Tie the tops with butcher’s string.
Place the puddings in a tall, heavy-based pan and fill with enough hot water to come three-quarters of the way up the moulds. Cover and gently steam for up to six hours. Add extra water occasionally as required.