Classic Christmas Pudding Recipe

In a large bowl, combine raisins, currants, sultanas, candied peel, almonds, breadcrumbs, flour, brown sugar, suet, mixed spice, cinnamon, nutmeg, salt, lemon zest and juice, orange zest and juice, and brandy. Mix well.

Grease a pudding basin and pour the mixture into it. Cover with a double layer of greased parchment paper, then a layer of aluminum foil. Tie securely with string.

Place the pudding basin in a large pot with a tight-fitting lid. Fill the pot with water until it reaches halfway up the sides of the pudding basin. Bring to a boil, then reduce heat to a simmer and cook for 4 hours, adding more water if necessary.

Remove the pudding basin from the pot and allow it to cool. Once cooled, remove the parchment paper and aluminum foil. Pour a little extra brandy over the pudding and let it soak in.

To serve, reheat the pudding by steaming it for 2 hours. Alternatively, microwave for 2-3 minutes. Serve with brandy butter, custard, or cream.