- 100g currants
- 100g sultanas
- 100g candied orange peel
- 50g candied cherries, plus some for decorating
- 1 cooking apple – around 150g
- 2 tbsp maple syrup
- 175ml rum
- 125g fresh, white breadcrumbs
- 150g suet
- 150g dark brown muscovado sugar
- 100g plain flour
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- Zest of one lemon
- Zest of one orange
- 3 large eggs
The Week Before
Put the currants, sultanas, orange peel and candied cherries into a bowl, add the rum and cover with Clingfilm.
Leave the fruits to soak overnight or even up to a week.
The Day Before
Bring a large pan of water to boil and grease your pudding bowl including the lid.
Mix together all remaining ingredients in a large bowl.
Add the soaked fruit and the rum and mix it all until well combined.
Put the mix into your greased pudding bowl, press it down and tap the bowl on your worktop a few times to release any air, then cover with the lid.
Wrap the whole bowl in tin foil.
Put the bowl into your pan making sure the boiling water comes up half way.
Steam the pudding for 5 hours occasionally checking the water hasn’t evaporated – if it has, top up a little with hot water.
After the 5 hours, carefully remove the pudding from the water, take off the tin foil and store until Christmas Day.
On the Day
On Christmas Day wrap the pudding up in tin foil again and steam for a further 3 hours.
Once the pudding is done steaming, carefully remove from the water, take the foil and lid off, put a plate on top and swiftly turn it upside down to unmould the pudding.
You can decorate it either with a little holly or with some glazed cherries.
Serve with brandy sauce.
Optional: Flambé the pudding with vodka that has been heated up in a small pan and set alight with a match.