• Put the dried fruit and water in a saucepan. Bring to the boil and simmer for three minutes. Leave to soak, uncovered, overnight.
  1 cup (170g) sultanas, ⅞ cup (140g)currants, ⅞ cup (140g) raisins, ¾ cup (200ml) water
• Sift the flour and spices into a large mixing bowl. Add the breadcrumbs, suet or butter, grated chocolate, apple, brown sugar, mixed peel, almonds, lemon and orange zest.
  2 tbsp all-purpose flour, ½ tsp ground cinnamon, ½ tsp grated nutmeg, ½ tsp ground mace, ½ tsp ground ginger, 1 cup (55g) fresh breadcrumbs, 6 tbsp unsalted butter or shredded vegetarian suet, 3 tbsp grated dark chocolate, 1 cooking apple, ½ cup (85g) dark brown sugar, 2 tbsp mixed peel, ½ cup (55g) blanched almonds, 2 tsp orange zest , 2 tsp lemon zest
• 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.
  1 tbsp molasses or treacle, 3 tbsp brandy, 1 egg
• Grease the pudding bowl, and pack the Christmas pudding mixture into it.
  1 tbsp butter for greasing the pudding bowl
• 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.

Steaming

• On the stove: Add 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. Cover and steam at a gentle simmer for four hours. Keep an eye on pot and top up with boiling water if needed.
• In a slow cooker: Place the pudding basin on top of the lid in the slow cooker. Fill the cooker with boiling  water so that it comes three-quarters of the way the side of the pudding bowl. Cook on HIGH for 4 hours.

Storing and steaming on Christmas Day

• Cool completely, then store in a cool, dark cupboard up to 2 months.
• On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top.

Lighting the Pudding

• 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).
  ⅓ cup (80ml) brandy