Put the raisins, sultanas, currants, chopped figs (or dates), and mixed peel into a large bowl.

Pour over the ¼ cup brandy and the ½ cup stout (or extra brandy if you prefer). Stir to combine so every fruit gets a splash.

Cover the bowl and leave to soak for at least 8 hours or overnight in the fridge.

Pro tip: soaking overnight gives the fruit time to plump and absorb flavor — your pudding will taste deeper and more cohesive the next day.

Generously butter the inside of your pudding basin (don’t be stingy — this helps the pudding release cleanly).

Cut a circle of parchment the size of the basin opening and keep a piece of foil ready.

Prepare your steamer or large pot with a trivet in the bottom and enough water to come partway up the side of the basin (you’ll top it up before you start steaming).

Pro tip: place the pot on the hob and bring the water to a gentle simmer while you finish the batter; you want steady steam, not a rolling boil.

In a large mixing bowl, combine the fresh breadcrumbs, flour, dark brown sugar, ground cinnamon, nutmeg, cloves, and salt. Stir until evenly mixed.

Add the orange and lemon zest and toss so the citrus oils distribute through the dry mix.

Pro tip: rubbing the citrus zest into the sugar for a few seconds releases extra aroma — small move, big payoff.

In a separate bowl, beat the softened unsalted butter until smooth. Add the eggs one at a time, beating after each addition until fully incorporated.

Stir in the soaked fruit (including any leftover soaking liquid), then fold this wet mixture into the dry ingredients. Use a wooden spoon to fold gently until everything is evenly combined — thick, glossy, and heavy.

Scrape the sides and make sure no pockets of flour remain.

Spoon the mixture into the prepared pudding basin, pressing down lightly to remove large air pockets and level the surface. Leave a little headroom (about 1–2 cm) for expansion.

Cover the basin with a layer of parchment and then a layer of foil, folding the foil edges down snugly. Tie kitchen string around the rim if you’d like extra security.

If you like the authentic look, tie a longer length of string under the rim so you can lift the basin out of the pot later.

Place the basin on the trivet in the large pot and pour in hot water until it reaches about halfway up the side of the basin. Cover the pot with a tight-fitting lid.

Steam gently for 4–5 hours. Check the water level every hour and top up with boiling water as needed to keep it at the same level.

Pro tip: keep the lid on as much as possible. A steady low simmer is better than a vigorous boil — it prevents the pudding from splitting and keeps the texture even.

Carefully lift the pudding from the pot (use oven mitts!). Remove the foil and parchment briefly and poke the center with a skewer — it should come out clean or with just a few moist crumbs.

Replace the cover and allow the pudding to cool down to room temperature before storing. Cooling gently helps the pudding set and makes it easier to wrap for aging.

Once cooled, replace the cover with fresh parchment and foil, tie on the string again if needed, and store in a cool, dark place for up to a month — many traditional Christmas puddings benefit from at least 2–3 weeks of resting.

If you like, give the pudding a weekly splash of brandy (a tablespoon or two) to keep it moist and boozy.

Pro tip: aging mellows the spices and lets the brandy and citrus meld — it transforms a good pudding into a great one.

To reheat: steam the pudding again for 1.5–2 hours, or microwave in short bursts if you’re in a hurry (cover and check often).

For the classic presentation, warm a little extra brandy in a small pan, pour it over the hot pudding, ignite carefully, and bring to the table while flaming (keep a safe distance and take usual cautions). Alternatively, spoon warm brandy butter, custard, or cream over each serving.

Pro tip: always warm the brandy first and use a long match or lighter; never pour directly from the bottle while lighting.

Leftover pudding stores well in the fridge for several days and freezes perfectly in slices for up to 3 months — wrap tightly to prevent freezer burn.

If you need an easy shortcut some years, you can make individual steamed puddings in ramekins or use a pressure-cooker for a shorter steam time — but nothing quite replaces the texture of a gently steamed, traditionally made Xmas pudding.