How to make a Christmas pudding fit for a millionaire

This Christmas pudding is fairly quick to make although you will need to soak the fruit overnight and it will take a while to steam. Just be sure to keep the water in the steamer topped up. Serves 8-10

Ingredients

110g dried figs chopped, 110g sultanas, 110g raisins, 275g currants, 25g mixed candied peel finely chopped

85g nuts either a mix or I just use hazelnuts roughly chopped

2 Bramley apples, peeled, cored, coarsely grated

100g dark chocolate (70%) or you could use one of the quality orange scented chocolates

Grated zest ½ large orange, grated zest ½ large lemon

110g shredded suet 50g self-raising flour, 110g white breadcrumbs

¼ level teaspoon ground mixed spice, ¼ level teaspoon freshly grated nutmeg, ¼ level teaspoon ground cinnamon

225g soft dark brown sugar

2 tablespoons rum or whisky, 75ml barley wine, 75ml stout

2 large free range eggs

2 pieces of string

You will also need a 1.2lt pudding basin, lightly greased with butter and with the base lined with a round of baking parchment.

Method

The night before making your pudding, take the dried fruit and place in a plastic container that has a tight fitting lid. Add your choice of alcohol and cover with lid, leave to soak overnight. In the morning take a large mixing bowl and put in the suet, flour, breadcrumbs, sugar & ground spices, carefully mix together by hand. Drain the fruit in a sieve over a bowl, saving the juice. Add the fruit, nuts, mixed peel, lemon & orange zest to the dry ingredients and mix well, then grate in the apple and chocolate. Take the bowl with the reserved juice in and add the barley wine and stout. Add the eggs, whisk until well mixed then with a wooden spoon mix into the fruit mixture. When all the liquid has been added the mix should easily fall off a spoon. If needed add a little more stout.

Spoon the mixture into your pudding basin and pack down with the wooden spoon. Cover the top of the basin with a double layer of baking parchment and then a layer of tin foil. Fold over the edges of the basin and tie tightly with string. Use the second piece of string to make a handle. Place the pudding in a steamer over a pan of simmering water and steam for about 8 hours (keep an eye on the water in the pan, keep it topped up with boiling water from your kettle. After 8 hours carefully remove the basin from the steamer, allow the pudding to cool then replace the foil & parchment. Store somewhere cool and dark.

To reheat your pudding place the basin in your steamer for about 2 hours, again keep an eye on the water don’t let it boil dry. To serve - remove the foil & parchment, run a pallet knife around the inside of the bowl, place a large enough plate on top of the bowl and then turn the bowl upside down so the pudding drops out on to the plate. Serve with your choice of sauce or cream.

Enjoy