Make the pudding a few days before Christmas or on Christmas Eve if you like, it needs no maturing.

On the day you are going to make the pudding, buy or make a loaf of wholemeal bread that has air in it - don't use one that isn't fresh.

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225g 8oz large seedless raisins

225g 8 oz sultanas

2 whole pieces of candied peel

85g 3 oz ground almonds

85g 3 oz fine fresh wholemeal bread without crusts made into breadcrumbs

114g 4 oz demerara sugar

pinch of sea salt

85g 3 oz softened unsalted butter

rind and juice of half large or 1 small (unwaxed) lemon

2 free range eggs

3 tablespoons brandy

1 tablespoon milk

¼ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon mixed spice

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1. Pour boiling water over candied peel, soak for 3-4 minutes, drain & cut into slivers.

2. Mix together large raisins, separated from each other if necessary, sultanas, candied peel, ground almonds, breadcrumbs, demerara sugar & salt.

3. Stir or rub butter well into the dry ingredients with fingertips.

4. Add grated lemon rind & juice.

5. Beat well together eggs, brandy & milk, add to the bowl & mix in.

6. Lastly add the spices, to your own taste.

7. Let everyone stir pudding for good luck, then put the mixture into a buttered one- and- three- quarter pint basin.

8. Cover with a disc of buttered greaseproof paper, a circle of kitchen foil, tie with string, making a handle across top to lift the pudding.

9. Steam for 4 hours then for 1 hour on the day.