It’s not too late if you still want to make your own Christmas pudding!
300g brandy-soaked mixed fruit (raisins, currants and sultanas) – I bought mine pre-soaked from Lidl!
75g ready-to-eat dried figs, chopped
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground nutmeg
200ml orange juice
225g dark soft brown sugar
25g flaked almonds
50g pecan nuts, roughly chopped
25g glace cherries, quartered
100g vegetable suet
2 medium eggs, beaten
50g plain flour
1) Mix mixed fruit, figs, flaked almonds, pecan nuts, glace cherries, cinnamon, mixed spice, nutmeg, and orange juice together
2) Stir in suet, eggs, flour, breadcrumbs and sugar (remember to make a wish!)
3) Tip mixture into a pudding basin, and pack down tightly
4) Get a large pan, and put a saucer upside down on the bottom
5) Cut a 30cm square piece of baking parchment, and a 30cm square of foil
6) Place the foil on top of the baking parchment and create a crease in the middle (to allow for expansion whilst the pudding is steaming)
7) Secure with string, and and create a looped handle with the string to make it easier to take the pudding out afterwards
8) Place the pudding in the pan. Add boiling water, filling halfway up the sides. Cover and steam for 6 hours, topping up regularly.
9) Remove the pudding from the steamer, and discard the parchment nad foil. Allow to cool, and then re-wrap and store in a cool place for up to 2 months.
10) To reheat on Christmas day, steam for 2 hours or remove the foil and microwave for 5 minutes.
If you’re unsure of any of the steps, this little video shows you all you need to know (it’s less than 2 mins long!)