Figgy orange Christmas pud

Tip the sultanas, raisins, currants, figs, mixed peel, apple, orange zest and juice, triple sec and stout into a large bowl. Stir everything together, cover and leave to soak overnight.

The next day, tip the eggs, suet, flour, breadcrumbs, cocoa, mixed spice, brown sugar and hazelnuts into the bowl with the soaked fruit along with ½ tsp salt and stir well with a wooden spoon to combine.

Butter a 1.5-litre pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mixture, pressing it down well with the spoon to pack it into the basin. Make a gap in the centre using the back of the spoon (this helps the pudding rise evenly, so it ends up with a flat base). Cover the surface with a circle of baking parchment. Layer a sheet of foil over a double-layer of parchment, then fold together to create a pleat and use this to cover the whole basin. Secure by tying a piece of kitchen string around the rim. Trim away the excess, then loop around another piece of string and tie it for a handle. Put an upturned saucer in the base of a large pan, then lower in the basin and fill the pan with just-boiled water from the kettle so it comes halfway up the sides of the basin. Or, use a steamer if you have one. Cover with a lid and keep the water simmering to steam the pudding for 6 hrs. Remove from
the pan and leave to cool completely. To store, unwrap the pudding, then cover with fresh parchment, foil and string as before. Keep in a cool, dark place for up to six months.

To serve, steam for 2 hrs as above, then turn out onto a serving plate. Drizzle with a little triple sec, if you like, and carefully light the top. Serve with cream or custard.