Mulled wine Christmas pud

This gets even better after a few weeks so definitely one to make now. Or make two and give one away as a gift.

SERVES 8 PREP 10 MINS, PLUS SOAKING COOK 3 HRS

✱ 500g dried vine fruits

✱ 180ml mulled wine

✱ 100g glacé cherries, halved

✱ 125g dark muscovado sugar

✱ 30g plain flour

✱ 75g breadcrumbs

✱ 100g suet

✱ ½ tbsp mixed spice

✱ 2 medium eggs, beaten

✱ 4 tbsp brandy

✱ ¼tsp baking powder

✱ pinch of salt

You will need:

✱ 1ltr pudding basin, buttered

1 Add the dried fruit to a large mixing bowl and pour over the mulled wine. Leave the mixture for 2 days, covered, stirring occasionally.

2 Mix in the cherries, sugar, flour, breadcrumbs, suet, mixed spice, eggs, brandy, baking powder and a pinch of salt. Spoon the mixture into the pudding basin and press it down lightly. Cover the basin with a double thickness of baking parchment with a pleat (for expansion during cooking), then tie with string to secure.

3 Sit the pudding in a large pan on top of a trivet or upside-down saucer. Fill with enough water to come no more than halfway up the pudding basin. Cover and steam for 3 hrs, topping up with water as needed.

4 Remove the pudding and leave it to cool. Re-cover the pudding with fresh baking parchment and store somewhere cool for up to 3 months.

5 To serve, re-steam the pudding in the same way as before for 1 hr or microwave until piping hot.

Per serving: 495 cals, 13g fat, 7g sat fat, 81g carbs