Christmas pudding

Make the puddings in September for eating at Christmas. Store in their basins, still covered, in a cool dark place.

Ingredients

For each litre of pudding
  110g currants
  100g raisins
  100g sultanas
   40g prunes, chopped
   25g blanched almonds, coarsely chopped
   75g plain flour
   75g shredded suet
 1 tsp allspice
 ¾ tsp nutmeg
1¼ tsp cinnamon
1¼ tsp ginger
   75g breadcrumbs
   75g soft brown sugar
     1 egg
 1 tsp golden syrup
  10cl brandy
     ½ lemon (zest and juice)

Method

1. Soak raisins in half the brandy overnight.

2. Mix together the dry ingredients.

3. Add rest of ingredients.

4. Mix well.

5. Put the mixture into greased basins, with small circle of greaseproof paper in bottom. Tie a greaseproof paper cover tightly over each basin. Put a fold in each cover to allow for expansion.

6. Steam: ½l, 2 hours; 1l, 4 hours; 2l, 6 hours.

7. Store until Christmas and then reheat by steaming for about half the cooking time before serving.