Next Level Christmas Pudding Recipe

In a large bowl, combine raisins, currants, mixed peel, almonds, breadcrumbs, suet, flour, brown sugar, mixed spice, cinnamon, nutmeg, and baking powder.

In a separate bowl, whisk together milk, eggs, orange zest and juice, and lemon zest and juice. Pour this mixture into the dry ingredients and mix well.

Grease a pudding basin with melted butter and dust with flour. Pour the pudding mixture into the basin and press down firmly.

Cover the basin with a double layer of parchment paper and secure with string. Place the basin in a large pot with enough boiling water to come halfway up the sides of the basin. Cover the pot with a lid and simmer for 6 hours, topping up the water as necessary.

Once cooked, remove the pudding basin from the pot and let it cool. Once cool, remove the parchment paper and pour a generous amount of brandy over the pudding. Cover with fresh parchment paper and store in a cool place until ready to serve.

To serve, reheat the pudding by steaming it for 2 hours. Turn out onto a serving plate and garnish with holly or a sprig of mint. Serve with brandy butter or custard.