For a festive dessert it's hard to beat traditional Christmas pudding.

Ingredients

• 50g breadcrumbs
• 50g soft dark brown sugar
• 75g vegetable suet
• 1 tsp mixed spice
• 50g self raising flour
• 200g sultanas
• 175g vine fruit mix
• 125g currants
• 25g mixed peel
• 50g blanched almonds, chopped
• 2 eggs
• 150 ml brown ale
• 2 tbsp rum
• grated zest 1 orange

Serves 6-8

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Timing

Cooking time: 3 hours
Preparation time: 15 hours

Instructions

1. In a large mixing bowl stir together the breadcrumbs, sugar, suet, mixed spice and self raising flour. Now add the dried fruits, almonds and mixed peel, mix thoroughly.
2. Beat together the eggs, brown ale and rum and add this to the bowl along with the orange zest. Mix thoroughly, this is the point at which traditionally the family would take it in turn to stir the pudding and make a wish. Now set to one side in a cool place, covered with a clean tea towel, for up to 12 hours.
3. Lightly butter the pudding basin and line the base with a disc of greaseproof paper. Pack the mixture into the prepared basin and level the top with the back of a spoon. Cover with a double sheet of greaseproof paper and then a piece of foil, securing it all in place by tying securely with string under the lip of the basin.
4. Place the pudding in a large saucepan and add boiling water to come halfway up the side of the basin. Bring back to the boil, then reduce the heat to a simmer and cover.
5. Cook like this for 3 hours, topping up with boiling water as necessary, the pan must never boil dry. Remove the basin from the pan and leave to cool, then remove the greaseproof paper and foil and replace with fresh paper and foil. Store in a cool, dark place until ready to cook.
6. To serve – Cook in the same way as before, for 3 hours, then turn out onto a warmed serving plate, remove the greaseproof disc and cut into slices.