Christmas Pudding

In a large bowl, mix together the suet, flour, breadcrumbs and sugar, then add the dried fruits, apple, zests, peel, spices and almonds.

Beat the eggs with the rum, wine and stout in a separate bowl, then pour in and mix thoroughly to give a thick batter. Cover the bowl with clingfilm and leave overnight in the fridge. The next day, take it out and stir.

Grease a 1.1 litre ovenproof pudding basin with butter, fill the basin with the pudding mixture and smooth the top. Cover the basin with a double layer of greaseproof paper, make a pleat in the centre and then follow with a sheet of foil. tie a piece of string around the basin to secure the foil and paper in place. Place on a trivet inside a large pan. Pour in enough boiling water to come halfway up the outside of the bowl, then cover the pan and keep the water simmering for 8 hours, topping up with boiling water from a kettle from time to time.

The pudding can either be eaten straightaway, or cooled, rewrapped and stored for up to a year. Re-steam in the same way for 2.5 hours before serving.