Steamed Christmas pudding recipe
 This traditional Christmas pudding is served with a freshly made rum cream for a truly decadent treat. 100g/3½oz raisins100g/3½oz sultanas100g/3½oz currants100g/3½oz soft, ready-to-eat prunes, diced50g/1¾oz dried dates, diced50g/1¾oz mixed peel75ml/2½fl oz dark rum1 large orange, juice and zest1 Bramley apple, cored and grated120g/4½oz light brown muscovado sugar75g/2¾oz unsalted butter, softened, plus extra for greasing2 large free-range eggs100g/3½oz self-raising flour1 tsp mixed spice1 tsp ground cinnamon½ tsp ground nutmeg100g/3½oz fresh breadcrumbs50g/1¾oz ground almonds 100g/3½oz raisins 100g/3½oz sultanas 100g/3½oz currants 100g/3½oz soft, ready-to-eat prunes, diced 50g/1¾oz dried dates, diced 50g/1¾oz mixed peel 75ml/2½fl oz dark rum 1 large orange, juice and zest 1 Bramley apple, cored and grated 120g/4½oz light brown muscovado sugar 75g/2¾oz unsalted butter, softened, plus extra for greasing 2 large free-range eggs 100g/3½oz self-raising flour 1 tsp mixed spice 1 tsp ground cinnamon ½ tsp ground nutmeg 100g/3½oz fresh breadcrumbs 50g/1¾oz ground almonds 500ml/18fl oz double cream50ml/2fl oz dark rum50g/1¾oz light brown sugar½ tsp vanilla bean pastepinch salt 500ml/18fl oz double cream 50ml/2fl oz dark rum 50g/1¾oz light brown sugar ½ tsp vanilla bean paste pinch salt Method Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed.Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot.To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding. Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed. Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed. Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot. To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding. To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding.