A classic pud recipe to share this Christmas, it can be cooked in a cloth, or a bowl and both instructions are given here. In my house we accompany the pud with a classic hard brandy sauce and whipped cream.

Ingredients

• 70 gram packet each of almonds, walnuts and Brazil nuts
• 2 cups stale white breadcrumbs
• 1½ cups mixed dried fruit
• ¾ cup finely grated carrot
• ¾ cup dark brown or muscovado sugar
• ½ cup finely chopped prunes
• ½ cup finely diced dried figs
• ½ cup flour
• 125 grams Shreddo or butter, grated
• ½ cup Guinness or dark beer
• 4 eggs
• 2 tblsp treacle or golden syrup, warmed
• grated rind each 1 lemon and 1 orange
• ½ tsp each mixed spice and cardamom or ginger
• classic hard brandy sauce
• 125 grams unsalted butter, softened
• 1-1½ cups sifted icing sugar
• 2-4 tablespoons brandy

Method

1. Finely chop the nuts, and place in a large bowl with the breadcrumbs, dried fruit, grated carrot, sugar, prunes, figs, flour and butter. Stir together and make a well in the centre.
2. Beat together the Guinness, eggs, treacle, citrus rinds and spices and pour into the well. Mix together well.
3. Pack the mixture into a well greased and floured oven roasting bag and shape into a ball. Wrap the ball in scalded calico and tie very securely with string to ensure the pudding remains water tight. Tie the ends of the calico together so that you can hook the hot pudding out at the end of cooking.
4. Have a large stock pot of water at boiling and place an old saucer in the base to be a trivet. Place the pudding into the boiling water. Bring back to the boil, the water should cover the pudding
5. Simmer the pudding gently for 3 hours, topping up with boiling water as the level gets low. Lift the pudding out and hang to dry suspended so that it forms a round cannon ball shape. When cold and firm store in the fridge.

To Reheat to Serve

1. Bring the stock pot of water to the boil with the saucer in the base. Lower the pudding in. Simmer for 1 hour and then serve

Classic Hard Brandy Sauce

1. Beat together butter, sugar and brandy. Serve slightly chilled.
2. Bowl-cooked pud
3. Grease a 2 litre (8-cup) pudding bowl and pile the mixture into the bowl. Cover with 2 layers of baking paper, making a pleat in the centre to ensure room for the pud to rise if need be. Tie securely with string. Cover with a layer of foil, again with a pleat across the centre and tie with string. Cook as given above, ensuring that the water comes only three-quarters of the way up the sides of the pudding bowl. Top up with boiling water during cooking time. Store refrigerated.