Easy Christmas pudding

In a large deep pan heat everything except the flour and eggs, until the butter has melted. Leave it to cool for 15 mins before stirring in the flour and eggs thoroughly.

Now generously butter a 2pt pudding basin and line the bottom with baking paper.

Tip the mix in and press it down firmly.

Cover with baking paper with a pleat in the middle to allow expansion, secure it with string or make a ‘rope’ of tin foil to place around the bowl to keep the baking paper in place. Steam on a trivet in a lidded pan for 7hrs without letting it boil dry. If you have a pressure cooker you can use that as a regular pan as it has a trivet inside and is big enough. You should have enough water to reach almost to the bottom of the basin; I generally top it up every 20-25 mins with water from the kettle.

When it’s cooked leave it to cool in the pudding bowl, then cover it tightly and store til Christmas day. On the big day you can reheat it in the microwave or in the oven in a bain-marie or in the saucepan with trivet, as before.

Also makes a great gift!

Serve with double cream or custard.