Place the sultanas, currants and raisins in a large bowl. Add the alcohol and leave to soak overnight.
Line a two pint pudding basin with muslin, leaving enough spare to tie at the top.
Add the rest of the ingredients to the bowl of soaked fruit and mix well.
Fill the lined pudding basin with the mix and tie up the muslin with a piece of string.
Gently steam the pudding for two hours in a lidded pot (water covering half the pudding basin).
Don’t allow to boil dry.
Before serving, check that the centre of the pudding is piping hot.
Serve with brandy sauce or pouring cream.
• For this recipe and more you can download the Christmas recipe book from www.5pm.co.uk/christmas-recipe-book
