Our fantastic Christmas pudding can be stored in the fridge for up to one week. We’ve presented it with an indoor sparkler for drama!PREPARATION TIME: 15 MINUTES, PLUS SOAKING COOKING TIME: 3 HOURS SERVES 6

EASY / PREPARE AHEAD

100g(4oz) dried apricots, finely chopped

100g (4oz) dried cranberries

200g (7oz) sultanas, raisins or currants

100g (4oz) mi-cuit (half-dried) plums or prunes, finely chopped

75g (3oz) blanched almonds, roughly chopped

50g (2oz) luxury mixed candied peel, finely chopped

50g (2oz) candied ginger, finely chopped

1 Bramley apple, coarsely grated

zest 1 lemon

zest and juice 1 orange

100ml (4fl oz) spiced rum

75g (3oz) unsalted butter

75g (3ozJ light muscovado sugar

1 large free-range egg, lightly beaten

125g (4Vioz) self-raising flour, sifted

ttsp each mixed spice, ground nutmeg and ground cinnamon

1 x 1,2 litre (2pt) pudding basin

11n a large bowl, combine all the ingredients up to and including the spiced rum. Leave to soak overnight.

. Soften the butter, then beat it with the sugar in a large bowl until light and fluffy. Slowly beat in the egg, a little at a time, until combined. Fold in the soaked fruit and all the other remaining ingredients.

. Lightly butter the pudding basin and fill with the prepared mixture. Cover with a double layer of buttered aluminium foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.

Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 3 hours. If necessary, top up the water during cooking.

Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil and turning out the pudding. If making in advance, let it cool in the basin, then cover with clingfilm and chill in the fridge until needed.

To reheat the pudding, cover with foil and steam for 45 minutes or cover with clingfilm, pierce holes in the top and microwave on high for 5 minutes. Turn out and flame brandy or rum in a ladle and carefully pour over the pudding. Alternatively, you could bring the pudding to the table with indoor sparklers for extra drama. Per serving: 589 calories, 19g fat (75g saturated), 78g carbohydrat