Pudding

Rub some butter around the inside of a 1.2lt/2pt pudding basin.
Cut two circles of parchment paper to fit inside the top diameter of the basin.
Measure the flour, sugar, mixed spice and cinnamon into a bowl, stir to combine.
Put the raisins, sultanas, currants, chopped prunes, mixed peel, blanched almonds into a large mixing bowl.
Grate the lemon rind into the bowl, squeeze and add the lemon juice and mix together.
Sieve the flour mixture onto the fruit and stir until the fruit is well covered.
Gently melt the butter and stir this into the fruit.
Break the eggs into another bowl or jug, add the brandy, rum or fruit juice and whisk together with a fork.
Pour this into the mixing bowl, and stir everything together really well.
Leave the mixture to stand for at least 2 hours or overnight.
Stir the mixture, tip it into the prepared pudding basin and smooth the top.
Press the circles of parchment paper onto the top of the pudding.

Cooking the Pudding in a Saucepan

Cover the basin with kitchen foil, tucking it in well over the outer rim.
Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
Put the lid on the pan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
Once cooked, allow the pudding to cool without removing the kitchen foil and parchment.
Store the pudding in a cool dark place for up to two months and re-heat to serve.

Cooking the Pudding in a Microwave

Cover the pudding with cling film and cut a hole in the top for steam to escape.
Cook on high (800w) for 3 minutes, leave to stand for 3 minutes and cook for a further 3 minutes.
Allow the pudding to cool completely.
Remove the cling film and cover the basin tightly with kitchen foil.
Store the pudding in a cool dark place for up to two months and re-heat to serve.

Re-Heating the Pudding in a Microwave, Hob or in the Oven.

	Microwave	Hob	Oven
Preparation	Remove the kitchen foil, check the pudding is in good condition and replace the parchment paper. Re-cover the pudding loosely with cling film, which will allow steam to escape.	Remove the kitchen foil, check the pudding is in good condition and replace the parchment paper. Re-cover the pudding dish loosely with kitchen foil, tucking it in well at the outer rim.	Remove the kitchen foil, check the pudding is in good condition and replace the parchment paper. Re-cover the pudding dish with kitchen foil, tucking it in well at the outer rim.
Method	Put the pudding(s) into the microwave and close the door.	Stand the pudding(s) in the bottom of a large pan and add boiling water until it comes half way up the pudding dishes.	Stand the pudding(s) in the bottom of a deep oven dish and add boiling water until it comes half way up the pudding dishes.
Temperature	Turn the microwave to full power (800w).	Set the hob control for gentle simmering.	Pre-heat the oven to 180C, Fan 160C, 350F and Gas 4.
Time	Cook for 3 minutes then leave to stand for 2 minutes.	Put the lid on the pan and simmer gently for 60 minutes.	Cover the oven dish with a lid or kitchen foil and bake in the hot oven for 60 minutes. Check and refill the hot water half way if needed.
Serving	Carefully remove the pudding dish(s) from the microwave. Remove the cling film and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Cut some orange slices and lay over the top of the pudding. Keep the pudding warm until serving.	Carefully remove the pudding dish(s) from the saucepan of hot water. Remove the kitchen foil and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin and let it slide onto the plate. Cut some orange slices and lay over the top of the pudding. Keep the pudding warm until serving.	Carefully remove the pudding dish(s) from the dish of hot water. Remove the kitchen foil and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin and let it slide onto the plate. Cut some orange slices and lay over the top of the pudding. Keep the pudding warm until serving.
How to Flame a Christmas Pudding	1. If flaming the pudding remove the orange slices. 2. Put 3-4 tablespoons of brandy or rum into a small saucepan and warm gently without letting it boil. 3. Remove the pan from the heat and pour the hot alcohol onto the plated pudding. 4. Carefully ignite the alcohol with a lighter straight away. 5. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding. The flame will disappear when all the alcohol has burnt away. 6. Allow the flames to subside before serving.