Put the dried fruit and water in a saucepan. Bring to the boil, and simmer for three minutes. Leave to soak, uncovered, overnight.

Sift the flour and spices into a large mixing bowl.

Mix well with your hands to ensure the mixture is fully blended together.

Stir in the soaked fruit, treacle, brandy and beaten egg. Stir in the Royal Mint Sixpence. It’s traditional for everyone to give the pudding a turn and make a wish or two.

Grease the pudding bowl, and pack the Christmas pudding mixture into it.

Cut one circle of greaseproof paper, a few inches bigger than the rim of the bowl. Fold a pleat into the centre and use a large elastic band to secure it over the pudding bowl.

Cover the top with a piece of tin foil then tie it tightly with string. Make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted out of the pan.

If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steamer basket sits in the bottom, just above the water level. Bring the water to the boil, and place the Christmas pudding in the basket.

If you don’t have a steamer basket, use a jam jar lid so that the pudding basin is kept away from direct contact with the base of the pot. Fill the pot with boiling water to come up halway up the side of the pudding basin.

Cover and steam at a gentle simmer for four hours. Keep an eye on pot and top up with boiling water if needed.

Lift the pudding out of the pot after four hours, keeping the greaseproof paper on – that way you can store the Christmas pudding for up to two months.

On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top.

If you want to light the pudding, heat 80ml (1/3 cup) brandy in a small saucepan and light it. Carefully pour the lighted brandy over the pudding (best serve it in a deep plate or stand so that excess brandy can pool at the bottom and not drip).