Classic Christmas pudding

Mix together all the dried fruit, stem ginger, citrus zests and juice, and the Calvados or brandy in a large bowl. Cover and leave overnight.

Grease a 1.2 litre pudding basin with butter and place a small circle of baking parchment in the base. Beat the butter and sugar together until light and fluffy, then mix in the spices, flour and breadcrumbs. Add the eggs and milk, then the fruit mixture and any soaking liquid.

Spoon the mixture into the basin to 1cm below the rim. Cover with a double layer of greased baking parchment followed by a large piece of foil. Tie loosely around the rim with string so that there is room for the pudding to expand. Put the basin in a steamer, or a saucepan with an up-turned heatproof saucer on the base. Add boiling water to come two-thirds of the way up the sides of the basin. Cover the pan with a tight-fitting lid and simmer for 4 hours. Keep the water bubbling throughout and top up with extra boiling water as necessary.

Remove from the pan, cool, then wrap in fresh baking parchment and foil. Store for up to 3 months in a cool, dry place or in the refrigerator. When needed, reheat by steaming the pudding in the same way as above, for about 2 hours, until piping hot.