Classic Christmas Pudding

Instructions

Combine the fruit, mixed peel, almonds, carrot, brandy, orange liqueur and the zest of one lemon and one orange in a mixing bowl, cover and leave to soak over night.

In a separate bowl, mix the dry ingredients together, add to the soaked fruit, grate in the butter, add the eggs and stir.

Grease a pudding dish with butter and line the bottom with baking paper, press the mixture into the tin, make a dent in the mixture with the back of a spoon and cover with two pieces of baking paper.

Preheat the oven to 160C or 140C for fan assisted ovens, place the pudding dish in a roasting tray filled with water, cover the tray and pudding with a large piece of foil and cook for six hours. (The water may need topping up so keep an eye on it!) Then allow the pudding to cool.