You will need a 1.7 liter pudding basin (bowl) with a lid, and ½ cup cooked cranberries to garnish.
- Put the currants, raisins, prunes into a bowl with the sherry. Cover with cling wrap and let soak for 12-24 hours
- Coat the plastic pudding basin and top with butter.
- Fill a large double boiler with water and heat over high heat until water boils.
- In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka)
- Add the steeped fruits and mix to combine well.
- Scrape and press the mixture into the prepared pudding bowl, squish it down and put on the lid.
- Put the bowl, lid up, in the top of a lidded steamer and steam for 5 hours, checking every once in a while to add water if necessary.
- Remove from pan being careful not to burn yourself and put the pudding in the fridge until Christmas day.
- On Christmas Day steam again, this time for 3 hours.
- To serve, remove from the steamer, take off the lid, put a plate on top, turn it upside down and give the plastic bowl a little squeeze to help unmould the pudding. Then remove the bowl.
- Put the cooked cranberries on top (a sprig of holly is also used according to custom)
- Heat the vodka in a small pan. The minute it’s hot, but before it boils (you don’t want the alcohol to burn off before you light it) Turn off the heat and pour the hot vodka over the pudding and then light the pudding.
Cook ahead tips: Christmas pudding can be made up to 6 weeks ahead. Keep in refrigerator then proceed with the recipe from step 9. Pudding also freezes well. Thaw overnight at room temperature and proceed with the recipe from step 9.