Christmas Pudding

Take a large mixing bowl and add all the ingredients, mixing very well. It will be quite a wet, loose mix.

Cover and leave to stand in a cool place overnight.

Grease 2 x 2 pint/1 litre pudding basins well.

Give the mixture another good stir before dividing between the two pudding basins.

Cover each basin with a circle of baking parcment cut to fit the top. it

Now add a double layer of baking parchment, and either a  sheet of foil or better still an old table nakin or large square of cotton fabric.

Tie these layers on securely with string. As tight as you can.

It’s useful to also tie a piece of string across the top to make a handle.

Place the puddings in a steamer (one for each pudding if you don't have a large steamer) and set over a saucepan filled with simmering water and steam for 4 hours.

Check the water from time to time to prevent the pan from boiling dry.

After 4 hours remove from the steamer and allow to cool. Remove the paper and cloth layer and replace with a fresh paper and cloth.

Store in a cool place until Christmas Day. Repeat the streaming process, this time for 3 hrs.

Serve with Brandy butter