Christmas Pudding

Ingredients

• 125 g butter, softened
• 110 g brown sugar
• 20 g (1 tbsp) molasses
• 2 large eggs
• 100 g raisins and currants
• 100 g dried cranberries
• 125 g prunes, chopped
• 100 g dried cherries
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Zest of 1 orange
• 100 g fresh breadcrumbs
• 50 g plain flour

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Butter a 700 ml heatproof pudding basin thoroughly and prepare parchment, foil, kitchen string, and a deep covered steaming pot.
2. Step 2.Beat the softened butter, brown sugar, and molasses until creamy, then add the eggs gradually and beat until the mixture is cohesive.
3. Step 3.Fold in the raisins and currants, cranberries, chopped prunes, and dried cherries so the fruit is evenly coated by the butter mixture.
4. Step 4.Add the mixed spice, cinnamon, vanilla, and orange zest, stirring until the fragrance and zest are distributed throughout.
5. Step 5.Fold in the fresh breadcrumbs and plain flour just until no dry flour remains, taking care not to compress the heavy fruit mixture.
6. Step 6.Pack the batter into the prepared basin, level the top, and cover securely with a pleated parchment-and-foil lid tied beneath the rim.
7. Step 7.Set the basin on a trivet in the pot, add simmering water halfway up its side, cover, and steam for 3 to 4 hours, topping up with hot water.
8. Step 8.Check that the pudding is firm and cooked through, rest briefly, then unmold carefully and serve warm in modest slices.