Recipe

Into your large container place the dried fruits (sultanas, currents, raisins, glace cherries, chopped prunes) cover these with all of the alcohol (cognac, Guinness, madeira, sherry, bitters, rum)
add in the zest and juice of the oranges and lemons and leave this at room temp for 48hrs in an airtight container
In a large bowl, mix together all of the dry ingredients – plain flour, suet, ground almonds, brown sugar, salt, breadcrumbs, mixed spice, cinnamon, nutmeg
Once well mixed, add in the mixed peel, grated carrot, grated apple and crystallised ginger, and mix well until everything is incorporated and evenly distributed throughout the mix
Create a well in the middle of the dry mixture and into the middle add the dried fruit and alcohol that has been macerating for 48hr

5. On top of this add the golden syrup, eggs and milk
Starting from the edges, slowly start to mix all the ingredients together, take your time and ensure there are no dry clumps and everything is well incorporated
Once the mix is made, place it into a clean plastic container, cover with grease proof paper pushing out as much air as possible, cover with the lid and leave this in a cool dry place for 48hr
After 2 days place the mix into the ceramic pudding basin, ensuring there are no air pockets within the mix, place the circle of greaseproof on top, then place the muslin cloth over the top, and around the small lip on the side of the bowl tie tightly
with the butchers string. Pull the opposite corners of the muslin up above the bowl and tie in a bow, repeat with the other two corners
Steam the pudding for 4hr, leave to cool, then place in a cool dry place for a minimum of 3 months to mature
When it comes to the day of serving, steam the puddings for a further 90min then allow to rest for 20min before serving
Remove from the bowl and flambé with some cognac

Serve with lashings of custard and vanilla ice cream