Ingredients

60g almonds (blanched and skinned)

40g hazelnuts

500g raisins

300g prunes

250g dates

100g currants

80g mixed peel

50g glace cherries

70ml brandy

70ml dark rum

1tsp mixed spice

1tsp cinnamon

1tsp nutmeg

½ tsp ginger

8 eggs

500g unsalted butter

250g plain flour

300g dark brown sugar

350g fresh white breadcrumbs (keep 50g aside)

100g ground almonds

1 stubby Guinness (flat)

A little castor sugar

My Brandy Sauce

250ml milk

250ml cream

4 egg yolks

3 tsp corn starch

1 vanilla bean (or few drops vanilla essence)

75g castor sugar

50ml brandy

Method

Chop the nuts, then place all the dried fruits, nuts and spices into a large bowl, pour over the rum and brandy and let macerate for a few days, at least.

When ready, melt butter over a double boiler until it’s melted, but not hot. Sift the flour over the macerated fruits, adding ground almonds, Guinness, breadcrumbs, brown sugar and eggs. Add the melted butter and mix well with a wooden spoon until it’s well incorporated (you will need strong arms as it’s quite thick and stodgy).

Grease a large pudding bowl with melted butter, then dust with some castor sugar mixed with some breadcrumbs, getting rid of any excess sugar mix.

Fill a greased pudding basin with the mixture and press well into the bowl, smoothing over the top and completely cover with buttered grease proof paper. Cover again with aluminium foil, doubling up and placing it well down over the sides. Tie the foil and paper securely with butchers twine, to ensure it’s a tight fit and the foil and paper will not come loose. You can cook immediately, or cook a day or so later to allow all the flavours to macerate.

Once ready to cook, place the bowl into a large stock pot which has boiling water which goes no more than ¾ up the side of the pudding bowl. Simmer for at least 6½ hours (check every 30-45 mins to ensure there is enough water in and has not evaporated).

Remove the pudding from the stock pot and take off the foil and paper, allowing the top of the pudding to dry overnight (this will help prevent any mould forming especially if you keep the pudding for several months, as recommended).

In the morning recover the pudding with paper and foil. Keep in a cool dry area for a couple of months, or longer.

At Christmas, or whenever you wish to eat your pudding, just place the bowl (which is still securely covered with foil and paper) into the stock pot again and simmer gently for 2½ - 3 hours to heat through.

Remove foil and paper and loosed edges carefully with a knife. Tip out onto a nice silver or heavy china platter. Pour over some brandy at the table and very carefully flambé the pudding.

Serve with brandy sauce, ice cream and enjoy. Merry Christmas!