Christmas Pudding

1. In a large bowl, combine flour, breadcrumbs, eggs, golden syrup, apple, brown sugar, chopped almonds, stem ginger, ground almonds, cherries, sultanas, currants, mixed peel, plums, lemon juice and zest, mixed spice and baking powder.

2. If you have used more dried fruit than fresh, add a little extra golden syrup to make the mixture less stiff.

3. Grease 2 large or 4 small pudding moulds. Fill with pudding mixture about 7/8 full. Cover tightly with greased greaseproof paper, then aluminum foil and secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding mould. Steam puddings over medium-low heat in boiling water- 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.

4. If not serving immediately, let it cool completely. Then, replace covers with fresh greaseproof paper and foil and store in a cool and dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, re-heat by steaming 2 to 3 hours.