Karen’s Christmas pudding

Method

1. Mix all the dry ingredients in a large mixing bowl. In another bowl, mix the wet ingredients using a wooden spoon. Add the wet ingredients to the dry, then leave the bowl somewhere cool for 12 hours or overnight, covered in cling film.
2. Spoon the mixture into pudding basins (no need to grease), leaving a 2cm gap at the top of each to allow room for the puddings to rise a bit as they cook.
3. Cut out circles of baking paper about 10cm larger all round than the top of the basins. Cut pieces of foil the same size. Place each foil circle over a baking paper circle, fold a pleat in the centre of the paper and foil and smooth down to crease (again, so there is room for expansion). Place a pleated paper and foil circle over each basin, paper-side down, and scrunch it over the edges. Tie kitchen string tightly under the lip of the basins to hold the covering in place.
4. To steam, put a couple of (non-dyed) egg boxes in the bottom of a very large saucepan (or you can use 2 smaller pans). Add boiling water to the pan so the egg boxes collapse. Put the basins on top of the boxes. Add more water until it comes a third of the way up the side of the basins. Put the lid on, bring the water to a simmer, then steam for 5 hours, topping up with water after each hour or so, as needed.
5. Leave to cool until just warm, re-cover with fresh pleated paper and foil, then store in a cool, dark, dry place. On the day you want to serve one of the puddings, re-create the steamer with the egg boxes. Gently steam the pudding for 2 hours. Alternatively, microwave for 5-8 minutes on a medium heat until the pudding is steaming hot.

For the brandy butter

1. Cream together the unsalted butter, orange zest and 175g sifted icing sugar until light and fluffy (it’s easiest to use a food processor or stand mixer). Beat in another 175g sifted icing sugar and the brandy.
2. Pile the butter into a serving dish, swirl the top with a palette knife, then chill until needed. The mixture will be soft at this stage but it will firm up in the fridge.
3. Once firm, cover with cling film. It will keep for 2 weeks in the fridge.