No Christmas feast is complete without a slice of rich and fruity Christmas pudding. Not only is it super-easy to make from basic store cupboard ingredients, it can be made well in advance, and stored for up to a year!
Place all the ingredients into a large mixing bowl, and mix together, making sure everything is thoroughly incorporated. Cover, and leave overnight.
Next day, give the mixture another stir - ensuring that everyone in the family has a turn and makes a wish!
Pack into greased pudding basins, and leave a couple of centimetres' room at the top.
Cover with a circle of baking parchment, pressing down to make sure it's in contact with the Christmas pudding mix, then cover the top of the basin with a double layer of parchment and foil. Secure tightly with twine or a large, thick elastic band.
Place the pudding basin into a large pan, and fill with water so it comes halfway up the basin. Put the lid on the pan.
Bring the water to the boil, and then reduce the heat to low, so that the water remains gently simmering. Steam the Christmas pudding for 4 hours, topping up the water as and when needed.
Once steamed, carefully remove the basin from the pan. If not serving straight away, set aside to cool, then replace all the parchment and foil with fresh. Keep in a cool room until needed, then re-heat by steaming for 1 hour.