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Join Mrs Crocombe as she makes a traditional plum pudding at Audley End House. This recipe comes from 'Modern Cookery' by Eliza Acton, who is understood to have been the first person to call it 'Christmas Pudding'.

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INGREDIENTS
75g flour
75g breadcrumbs
150g suet
150g raisins
150g currants
100g chopped apple (roughly one large apple)
125g white sugar
50g candied peel
½ tsp mixed spice
A pinch of salt
100ml brandy plus 50ml for serving
3 small eggs

METHOD
Begin by adding all of the dry ingredients into a bowl and mixing them together by hand.

Pour in 3 small eggs and 100ml of brandy before stirring again.

Line your chosen mould with butter and fill it with the mixture using a wooden spoon, making sure that every bit of space is filled, especially the bottom of the mould.

Cover the top with a wet, floured cloth and insert a fold in the material to allow space for the mixture to rise.

To steam the pudding, place the filled mould in a saucepan of boiling water, ensuring that the water level is approximately half way up the mould.

Steam for around 4 hours. To serve, carefully turn out of the mould.

When serving, gently heat some brandy then pour this over the pudding before lighting for those festive flourishes.

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