Traditional British Christmas Pudding

Mix together dried fruits, citrus peel, flour, breadcrumbs, suet (or butter), spices, dark brown sugar, eggs, and plenty of brandy.

Stir the mixture thoroughly (traditionally, everyone in the house makes a wish).

Pack into a greased pudding basin, cover with parchment paper and foil, and tie tightly.

Steam in a pot for 6-8 hours, topping up water as needed.

Store in a cool, dry place for weeks (or months) to mature.

Steam again for 2 hours before serving.

Flamber with warm brandy and serve with brandy butter or custard.