Classic Christmas pudding

Method

• Put the sultanas, raisins, currants and cranberries in a bowl. Add the rum or brandy and set aside.

• Finely grate the rind of the lemon and 1 orange. Squeeze both of the oranges and measure out 100ml of juice. Add the zest, orange juice and grated carrot to the dried fruit mixture.

• Cover with clingfilm and leave to sit for 2 hours. Sift together the flour and mixed spice. Grease 2x 1-litre pudding basins. Preheat the oven to 160C/140C fan/Gas 3.

• Finely chop the pecans and mix in a bowl with the breadcrumbs (best made with bread 2-3 days old). In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time.

• To the eggs and sugar, add the fruit mix, flour and breadcrumb mixes. Stir well, until thoroughly mixed. Divide the mixture between the basins.

• Cover the basins with baking paper, folded with a pleat across the top. Tie string tightly around the rim. Cover with foil and tie with more string. Put the puddings in a roasting tin, and pour boiling water into the tin to a depth of 3cm.

• Cover the roasting tin with 2 sheets of foil and tuck the edges tightly under the rim. Cook in the oven for 4 hours. Check occasionally and top up the water as needed. Replace the foil if it rips.

• Remove the puddings from the roasting tin and discard the paper and foil wrappings. Re-cover in new foil and leave to cool overnight. Store in a cool, dry place until needed.

• To serve, reheat one of the puddings by steaming for 1 ½ hours or microwaving on high for 4 minutes. Warm the rum or brandy in a small saucepan and turn the pudding out onto a plate. Pour the alcohol over the pudding and set it alight. Serve with brandy butter or custard.