Christmas pudding

Makes two puddings, serving 6 each

(LISA BARBER)

What could be more tempting than a steaming hot pudding, irresistibly smelling of spices? These puddings will happily sit in a cool dark place for more than a year.

350g/111/2oz suet
170g/6oz plain flour
170g/6oz fresh white breadcrumbs
150g/5oz candied peel
350g/111/2oz seedless raisins
350g/111/2oz currants
200g/7oz sultanas
170g/6oz dark muscavado sugar
Grated zest of one orange
The grated zest of one lemon
Half whole nutmeg grated
Half tsp ground cinnamon
The juice of half a lemon
4 large eggs, lightly beaten
100ml/31/2fl oz Armagnac
550ml/171/2fl oz whole milk
Butter to grease the moulds

To serve

A small ladleful of Armagnac or brandy

Stir all the ingredients into a large bowl until well combined – the mixture should feel quite wet. Cover the bowl with a clean cloth and leave to stand overnight in a cool spot. The following day, divide the mixture evenly between two one-litre pudding moulds, packing the mixture in firmly. Cover the surface with parchment paper and a layer of foil and tie securely under the rim with string.

Place a trivet in two large saucepans and place the pudding on top. Cover with enough water to come just below the rim. Place a lid on the pan and bring the water to a boil, then turn down the heat slightly and cook for six hours, topping up the pan with water as necessary. Turn off the heat and remove the puddings. Leave to cool to room temperature. Re-cover with fresh parchment paper and place in the fridge or a cool dark place until ready to use.