• 150 grams currants
• 150 grams sultanas
• 150 grams roughly chopped prunes
• 175 ml Sweet sherry (pedro ximenez is best)
• 100 grams plain flour
• 125 grams fresh breadcrumbs
• 150 grams suet
• 150 grams dark brown muscovado sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• grated zest of 1 lemon
• 3 large eggs
• 1 medium cooking apple (peeled and grated)
• 2 tablespoons honey
• 125ml brandy or vodka (to flame the pudding)
METHOD – MAKES SIX
1. Put the currants, sultanas and scissored prunes into a bowl with the sherry, mix a bit,
then cover with clingfilm and leave to steep for 1 week.
2. When the fruits have had their steeping time, put a large pan of water on to boil, or heat
some water in a conventional steamer, and butter your heatproof plastic pudding basin (or
basins),remembering to grease the lid, too.
3. In a large mixing bowl, combine all the remaining pudding ingredients (except the spirit),
your chosen method of stirring, and who does it, probably won’t affect the outcome of your
wishes or your Christmas.
4. Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and
mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are
at all frightened about choking, do leave out the metal work
5. Scrape and press the mixture into the prepared pudding basin, squish it down and put on
the lid. Then wrap with a layer of foil then either put the basin in the pan of boiling
water (to come halfway up the basin) or in the top of a lidded and steam for 5 hours,
checking every now and again that the water hasn’t bubbled away.
6. When it’s had its 5 hours, remove gingerly and, when cool, unwrap the foil, and put the
pudding in its basin somewhere out of the way in the kitchen until Christmas Day.
7. On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time
for 3 hours.
8. To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it
upside down and give the plastic basin a little squeeze to help unmould the pudding. Then
remove the basin
9. Put the sprig of holly on top of the pudding, then heat the spirit in a small pan and the
minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you
flame it – turn off the heat, strike a match, stand back and light the pan of spirit, then
pour the flaming booze over the pudding and take it as fast as you safely can to your
guests. don’t worry if the holly catches alight; I have never known it to be anything but