John & Julie Schroder

Grease the basins. You will need a saucepan of boiling water for each basin.

Mix flour and spices, breadcrumbs, suet, sugar, almonds and all the dried fruit in a large mixing bowl. Grate the apple or chop finely in a processor, and mix in a bowl with orange juice and rind, and the brandy. Beat the eggs until frothy. Add egg and apple mixture to the dried ingredients and mix thoroughly. Divide the mixture between the 4 basins. (It should come to about one inch (2.5cm) below the top).

Cut a large circle of greaseproof paper for each basin and cut a piece of aluminium foil to same size. Put both pieces together with the foil on top, fold across the centre to form a one inch (2.5cm) pleat and lay over the basins. Tie down securely with string. Place basins in saucepans, with enough boiling water to reach just below the top. Cover loosely with lids, to allow some steam to escape. Cook for 5 hours. Boil steadily, replenishing with boiling water from time to time. It’s important that puddings do not go off the boil, and the water level should be maintained roughly at the depth of the pudding mixture.

When cooked, lift basins out carefully. Allow to cool and wrap tightly in cling film. Store in a dry cupboard or fridge.

Reboil the pudding on Christmas morning for 2 hours, topping up with boiling water as necessary. Do not let pan boil dry.

When ready, take pudding from pan, remove foil and greaseproof paper and turn out on to a hot serving dish. If the pudding is to be kept warm for any length of time, replace basin over it to prevent it going dry.

Just before taking to the table, heat some brandy in a small saucepan. Pour the brandy over the Christmas pudding at the table and ignite!

Serve with brandy sauce.