Christmas Pudding is best made between October and November so the flavour can develop in a cool dark place, ready for the Christmas Day reveal.

This is such a simple recipe, developed over 20 years and enjoyed by hundreds – it is plump, with juicy, soaked fruits, and divinely indulgent on the big day.

Makes approx. 1k / 2 lb serves 6 – 8

Ingredients

110 g chopped stoned prunes (14 no)

160 g currants

110 g raisins

110 g sultanas

80 g Plain flour

1/2-teaspoon cinnamon

1/2-teaspoon nutmeg

80 g breadcrumbs

60g suet (beef or vegetarian)

80 g dark brown sugar

1/4 or 2 strips of grated or finely chopped lemon

100 ml / 2 fl oz local Stout or Guinness

1 egg – medium or large

Touch of salt

Method

• Mix all the ingredients together in a large bowl.

• Spoon into a lined 1-kilo pudding bowl.

• For best results, leave it in the fridge overnight to allow the flavours to develop.

• Make sure the pudding is covered with a lid or tin foil and steam for 2 hours. (Keeping the water topped up)

• Cool in the pudding bowl.

• Rewrap in a piece of greaseproof paper and cloth or cling film.

• Store in a cool cupboard until Christmas Day and just as you’re serving the Turkey, microwave for several minutes.

• When you’re ready to serve, microwave it for another minute.

Top Tips

For a bigger pudding or a spare one for Boxing Day, just multiply the recipe; you can’t go wrong.

For a Vegan version, use vegetarian suet, replace the eggs with either a vegan substitute or a teaspoon of baking powder and a teaspoon of bicarbonate of soda.

For a gluten-free version, use gluten-free or rice flour.

Christmas pudding isn’t just for Christmas; it’s lovely any time of the year with cream or ice-cream. You can also make IT into an ice-cream or fill filo parcels and make Christmas Pudding Spring rolls.

Doesn’t it get you in the Christmas mood!