Granny Martin's Christmas puddings

• sultana↗350g g
• currant↗350g g
• dried fig↗140g g

  chopped

• mixed peel↗100g g
• glacé cherry↗85g g

  halved

• dried apricots↗100g g

  chopped

• brandy↗150ml ml
• stem ginger↗100g g

  chopped

• syrup tbsp
• apples↗2

  grated

• juice and zest 2 oranges
• large eggs↗6

  beaten

• shredded suet250g g
• fresh white breadcrumbs↗250g g
• light muscovado sugar↗350g g
• self-raising flour↗175g
• mixed spice1 tsp
• butter↗

  for greasing

Step-by-step instructions

1. 1

   Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.

2. 2

   Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that’s easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.

3. 3

   Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren’t using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.