Christmas Pudding

When I worked at The Dorchester, we'd make these a year in advance and keep them in the cellar. If you can, get organised and aim to prepare them by at least mid-November, to give them time to mature - but even a week before Christmas would be fine.

Serves 8

Ingredients

120g currants

120g raisins

100g sultanas

50g chopped mixed candied peel

50ml Cognac, plus an extra

3-4 tbsp to flambé

Finely grated zest and juice of 1 orange

Finely grated zest and juice of 1 lemon

100g shredded suet

50g breadcrumbs

110g soft light brown sugar

125g grated apple (cooking or eating apple, your choice)

75g plain flour

40g blanched almonds

2 medium eggs, beaten

½ tsp fine salt

1 tsp ground cinnamon

Butter, to grease

To serve:

Custard, cream or brandy butter

Method

1. Put all the dried fruit and the candied peel into a bowl and pour on the Cognac, lemon juice and orange juice. Stirto mix, then cover and leave to soak overnight.

   
   

2. Put all the remaining ingredients into a large bowl, including the citrus zests. Mix thoroughly, using a large spoon or your hands. Add the soaked fruit together with any liquid and stir to combine. Grease a 1 litre pudding basin with butter.

   
   

3. Spoon the pudding mixture into the pudding basin to fill it to 2cm from the top. Cover the surface closely with a disc of baking paper. To cover the basin, place a piece of baking paper on a sheet of foil and make a large pleat in the middle. Lay, paper side down, over the pudding basin and secure under the rim with string, looping the end of the string over the pudding to create a handle for lifting the pudding out once it is cooked. Trim away any excessive paper and foil.

   
   

4. Stand the pudding basin in a large saucepan and pour in enough boiling water to come halfway up the side of the basin. Cover with a tight-fitting lid and bring to the boil over a medium heat. Lower the heat to maintain a simmer and cook for 8 hours, topping up the boiling water as necessary; don't let the pan boil dry.

   
   

5. When cooked, carefully lift the pudding out of the pan and leave to cool completely then replace the pleated foil and paper with fresh coverings. Store in a cool, dry place.

   
   

6. To serve, steam the pudding, as above, for 2 hours to reheat. Lift out the pudding, uncover and run the tip of a knife around the edge to help release it. Invert a serving plate over the top then, holding the plate and basin tightly together, turn them upside down to unmould the pudding onto the plate.

   
   

7. Warm the 3-4 tbsp Cognac in a small pan (or the microwave), pour over the pudding and set alight. Bring to the table and serve with custard, cream or brandy butter.

Find more recipes like this in my book Celebrate. Available in the books section.