The best Christmas pudding recipe
 A classic Christmas pudding recipe with dark, rich fruit and a hidden surprise. Quinces add a delicious fragrance if you can get hold of them. 350g/12¼oz sultanas350g/12¼oz raisins or currants150g/5¼oz dried figs, chopped125g/4½oz candied peel100g/3½oz dried apricots75g/2½oz dark glacé cherries, halved150ml/5fl oz brandy100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup2 apples or quinces, grated2 oranges, juice and zest6 eggs, beaten250g/8¾oz shredded suet350g/12¼oz soft muscovado sugar250g/8¾oz fresh breadcrumbs175g/6¼oz self-raising flour1 tsp mixed spice2 old sixpences or coins (optional) 350g/12¼oz sultanas 350g/12¼oz raisins or currants 150g/5¼oz dried figs, chopped 125g/4½oz candied peel 100g/3½oz dried apricots 75g/2½oz dark glacé cherries, halved 150ml/5fl oz brandy 100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup 2 apples or quinces, grated 2 oranges, juice and zest 6 eggs, beaten 250g/8¾oz shredded suet 350g/12¼oz soft muscovado sugar 250g/8¾oz fresh breadcrumbs 175g/6¼oz self-raising flour 1 tsp mixed spice 2 old sixpences or coins (optional) Method For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids.Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.Stir in the soaked fruit and spice.Grease the two pudding basins and divide the mix between them. Add coins now if using.Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.Put lids on the basins and steam puddings for 3½ hours.Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour. Stir in the soaked fruit and spice. Stir in the soaked fruit and spice. Grease the two pudding basins and divide the mix between them. Add coins now if using. Grease the two pudding basins and divide the mix between them. Add coins now if using. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand. Put lids on the basins and steam puddings for 3½ hours. Put lids on the basins and steam puddings for 3½ hours. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. Recipe tips If you are making this as a dairy-free pudding, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label.