What’s Christmas without a classic pudding? This traditional Christmas pudding recipe is a treat the family will love. The friendly folks at Waitrose share this recipe with us:

Classic Christmas pudding recipe

Preparation time:20 minutes + soaking overnight

Cooking time:6 hours + 2 hours reheating

Total time:6 hours 20 minutes + soaking overnight and 2 hours reheating

Serves: 12

Ingredients

2 x 150g packs Waitrose Love Life Berry Mix

100g currants

50g mixed peel

175ml brandy

100g plain flour

1 tsp baking powder

125g fresh white breadcrumbs

175g dark brown muscovado sugar

½ tsp ground cinnamon

½ tsp ground nutmeg

Grated zest 1 lemon or orange

150g shredded vegetable suet

1 Bramley apple, peeled and coarsely grated

50g blanched almonds, roughly chopped

3 medium Waitrose British Blacktail Free Range Eggs, beaten

Butter, for greasing

Method

Place the dried fruit and mixed peel in a large glass bowl. Pour over the brandy, mix well, cover and place in the fridge to soak overnight.2. In a large bowl, mix together the flour, baking powder, breadcrumbs, sugar, spices, citrus zest, suet, apple and almonds. Stir in the soaked fruit and any remaining juices. Add the beaten eggs and stir until well mixed.3. Lightly butter a 1.2-litre pudding basin and place a disc of baking parchment in the base. Spoon in the mixture, cover with 2 sheets of baking parchment topped with a double layer of foil and tie in place with string, making a handle for lifting.4. Place the pudding in a large saucepan and pour hot water halfway up the sides. Cover and steam for 6 hours, topping up with hot water from time to time. 5. Lift the pudding basin from the pan and leave to cool completely. Remove the foil and baking parchment and cover with fresh sheets. Store in a cool, dark place for up to 6 weeks. 6. To reheat, steam for 2 hours as before until piping hot, then invert the pudding onto a large plate to serve.

Cook’s tip

To flame the pudding for serving, warm 100ml brandy in a small saucepan but make sure you don’t allow it to boil. Pour it over the pudding and, keeping it at arm’s length, quickly ignite.

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