• Traditional Christmas pudding
    • 150g sultanas
    • 150g currants
    • 100g prunes, finely chopped
    • 50g chopped candied lemon peel
    • 50g chopped candied orange peel
    • 7 tbsp rum
    • 1 apple, finely grated
    • 60g cold butter, grated
    • 75g cups breadcrumbs
    • 75g plain flour
    • 75g ground almonds
    • 50g cup dark brown sugar
    • 3 eggs
    • 1/4 tsp ground cloves
    • 1/2 tsp ground cinnamon
    • Grated orange zest
    • Icing sugar
    1. Heat the oven to 150?C/gas mark 2 and butter a large pudding basin. Put the dried fruits and candied peel into a bowl and stir in the rum. Leave to stand overnight.

    2. Mix together the apple, butter, breadcrumbs, flour, almonds, sugar, eggs, cloves and cinnamon, and mix well. Spoon into the pudding basin and cover with a double layer of pleated and buttered greaseproof paper, then with a double thickness of pleated foil.

    3. Place on a rack in a roasting tin and pour in hot water to come about halfway up the sides of the basin. Bake in the oven for 5 hours until cooked through. Cool in the basin.

    4. To serve, turn out onto a serving plate. Decorate with orange zest and dust with icing sugar.