Wholemeal Spelt Christmas Pudding

1.2lt/2pt pudding basin, large saucepan or microwave, parchment paper, kitchen foil, heatproof serving plate, small saucepan for flaming and 2 x mixing bowls

PUDDING
100g Doves Farm Organic Wholemeal Spelt Flour
50g caster sugar
1 tsp mixed spice
1 tsp cinnamon
150g raisins
150g sultanas
100g currants
50g prunes, chopped
50g mixed peel
25g blanched almonds
1 lemon, grated rind and juice
75g butter
2 eggs
3 tbsp brandy, rum or fruit juice
butter, for basin
orange, for decoration

TO FLAME CHRISTMAS PUDDING
3 tbsp brandy or rum

Pudding

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

Cooking the Pudding in a Saucepan

1. Cover the basin with kitchen foil, tucking it in well over the outer rim.
2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
3. 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.
4. Once cooked, allow the pudding to cool without removing the kitchen foil and parchment.
5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

Cooking the Pudding in a Microwave

1. Cover the pudding with cling film and cut a hole in the top for steam to escape.
2. Cook on high (800w) for 3 minutes, leave to stand for 3 minutes and cook for a further 3 minutes.
3. Allow the pudding to cool completely.
4. Remove the cling film and cover the basin tightly with kitchen foil.
5. 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.