This Christmas Pudding Recipe can be prepared overnight, it takes up to 4 hours to cook and can be eaten on the day or stored for up to 3 months. This recipe will make 2 x 1.2 litre puddings- Noel Enright, Sous Chef at The Malton

Method

Roughly chop the dried fruits and place in a large bowl with the brandy, orange juice and zest, mix thoroughly, cover and keep in the fridge overnight. The next day lightly grease the pudding bowls. In a food processor, whisk together sugar and butter and then gradually whisk in the eggs. When the eggs have been incorporated into the mixture add the soaked fruits and stir well. Stir in the breadcrumbs and flour, followed by the spices and nuts. Fill your pudding bowls and cover tightly with a lid.
To cook either place in a steamer for 4 hours or place bowls in a large sided baking tray filled with tepid water ( to cover 2/3rds of the bowls) and bake in the oven at 120 degrees Celsius for 3 ½ to 4 hours. Serve with custard or cream…Yum