Ingredients

Steps

• Soak the dried fruits, peel, and cherries in brandy overnight.
• Mix ginger, syrup, apples, citrus, eggs, suet, sugar, crumbs, and flour in a large bowl.
• Stir the soaked fruit and mixed spice into the batter.
• Divide the mixture between two greased 1.5 litre pudding basins.
• Cover with pleated greaseproof paper and secure the lids.
• Steam the puddings for 3.5 hours.
• Cool completely and replace the paper with cling film for storage.
• Steam for an additional 3.5 hours before serving.
• Turn out the pudding and flame it with brandy.