Traditional Christmas pudding

 Combine fruit and sherry in medium saucepan and set on low heat. Heat until first bubbles appear. Mix very well and transfer to a container with tight-fitting lid. Set aside at room temperature for 1 week.

Put butter, sugar and molasses in large bowl and beat with wooden spoon until incorporated. Transfer to bowl of a stand mixer and beat until mixture is light. Whisk eggs, yolks and vanilla in separate bowl. Add to butter mixture 1 tablespoon at a time. Beat thoroughly before adding next amount. Fold in soaked fruit, then breadcrumbs.

Sift flour and spice together, fold in, alternating with milk, don’t overmix.

Technique for steaming:

Grease inside of a lock-lidded 1.75L or 2L pudding basin with butter, then put a disc of non-stick baking paper in bottom. Spoon in pudding mixture. Put a damp piece of calico, canvas or tea towel (1 layer) stretched on top, fit lid, clamp in place. Put in a large saucepan of simmering water, with a trivet in bottom. Keep water at a simmer during cooking, and keep water level at 5cm from top lip of basin.

Do not allow it to go higher as water may leak into basin, but do not allow it to go too much lower as top part of pudding won’t cook at same rate. Cook for 6 hours, remove basin from saucepan. Set aside to cool completely in basin.

Refrigerate for at least 2 days, then store in fridge for up to 1 month. Before serving, drizzle with extra sherry then put in a saucepan of simmering water, again with a trivet. Cook for 1 hour, until hot, invert onto platter. Serve warm with custard, berries and icing sugar.

Technique for boiling:

Start with a square 60cm piece of calico and wash thoroughly in cold water, until water runs clear. Do not use detergent or soap. Squeeze out, then transfer to saucepan of boiling water and cook for 3 minutes, stirring often. Drain well and lay on bench. Scatter with extra flour while still hot, leaving a 7cm margin on all sides.

While still warm, drape over a 2L bowl, then gently push in so it follows shape of bowl. Allow to cool. Spoon in pudding mixture, then pull corners up and bring together. Squeeze fabric to encase mixture. Hold in place, tie securely with kitchen string. Bring a large saucepan of water to a boil with a trivet in bottom. Saucepan must be deep enough to allow pudding to float freely without touching side or bottom. Tie additional piece of string around neck of fabric, with small tied loop at its end, close to fabric.

Put pudding in saucepan, then put a wooden spoon through tied loop and set across saucepan so pudding cannot sink. Cook for 6 hours, remove pudding from saucepan, set aside hanging from string to cool completely.

Drizzle with extra sherry and refrigerate uncovered for at least 2 days. Pudding can be refrigerated for up to 1 month, but should be wrapped or placed in a container after 2 days. Before serving, put in saucepan of simmering water, again with a trivet. Cook for 1 hour, until hot, then carefully transfer to bowl the same size or just larger. Untie, carefully pull back calico as far as you can. Invert onto a platter, remove remaining calico. Serve warm with custard, berries and a dusting of icing sugar.