Individual Christmas puddings

Chop the prunes and apricots into small pieces, about the size of a sultana. Place in a large bowl with the vine fruit. Pour over the brandy, orange zest and juice and mix well, then cover and leave overnight until the liquid is absorbed.

Add the remaining ingredients and beat until well combined. Grease 8x175ml individual pudding basins, then line the base of each with a disc of baking parchment. Spoon the pudding mixture evenly between each basin.

Cover each basin with a pleated piece of buttered foil (the fold allows for expansion), with the buttered sides facing the puddings. Fold the foil over the edges of the basins and tie with kitchen string so no steam escapes.

Arrange the basins in the base of a steamer, then put it on top of a saucepan filled with cold water. Bring to the boil, then simmer for 2 hours to 2 hours 30 minutes. Check the water level regularly, as it will need to be topped up with hot water to prevent the pan from boiling dry.

Allow the puddings to cool, then discard the foil and replace with new pieces. Store in the fridge or freezer for up to a month. To reheat the puddings on Christmas Day, steam or simmer in water for 1 hour to 1 hour 30 minutes, until piping hot (or use the microwave, see tips) Turn out onto warm plates, carefully flambé with brandy, then serve with the brandy cream.