Our Best Christmas Pudding

In a bowl, combine the dried fruit, peel and cherries. Pour over the brandy, give it a stir, and leave to soak overnight.

The next day, lightly grease the inside of your pudding basin with butter and place a disc of greaseproof paper at the bottom of it.

In a bowl, combine the grated carrot, orange juice and zest, eggs and suet. Stir in the treacle, sugar, breadcrumbs, flour and spice. Mix well. Drain the soaked fruit, then fold this through the mixture.

Pour the mixture into your pudding basin. Cover with greaseproof paper, then a layer of foil. Tie a piece of string around the collar of the basin to seal.

Place a saucer in the bottom of a pan big enough to hold your pudding basin. Fill the pan with water and bring to the boil. Place your pudding basin in the pan, on top of the saucer. Cover and steam for 3-3½ hours, topping up the water if it reduces too much. Once cooked, allow your pudding to cool and store it (in its basin) in a cool, dry place.

The Big Day! Re-heat your pudding by steaming it for a further 3 hours. Serve with brandy butter or fresh cream.

Tip: Try the traditional trick of lighting a ladle-full of brandy and pouring it over your pudding when serving for added drama!

Tip: Christmas puds are usually made at least a month before they’re eaten. The longer they’re left to mature, the better they taste and – if properly sealed and stored – they’ll keep for up to a year.