Christmas pudding

Method

1. Put the dried fruit, brandy, juice and zest of the orange in a bowl. Cover and soak overnight.

2. Add remaining ingredients and mix until well combined.

3. Grease  a 1.25Lt pudding basin and line the base with non-stick baking parchment.

4. Spoon the pudding mixture into the basin and press down well.

5. Cover with a pleated piece of buttered foil with the buttered side towards the pudding.

6. Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the pan.

7. Put the basin in a large pan. Pour in boiling water to come half way up the basin. Cover, bring to the boil, reduce the heat and simmer for 4 hours, topping up regularly with more boiling water.

8. Leave the pudding to cool then lift from the pan. Replace the string, foil and paper with a fresh lot. Store in a cool, dark place until needed.

9. Before serving, steam in exactly the same way for 1 ½ hours.