I made the puds at the weekend. Here’s my recipe, developed over the last ten years. NB nut free.

We also found the last of the 2011 puds on top of the cupboards – well matured and delicious.

For 4 pints of mixture

• 8oz plain flour
• 6oz wholemeal breadcrumbs
• 1 level tsp salt
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 4oz dates
• 4 oz caster sugar
• 8oz soft brown sugar
• 8oz beef suet
• 8 oz sultanas
• 8 oz currants
• 8 oz raisins
• 6 oz mixed peel
• 1 apple peeled and chopped
• 1 carrot (4oz) peeled and grated
• 3 tbsps brandy
• 3 large eggs, beaten
• 1 orange, juice and zest
• 1 lemon, juice and zest
• A slosh of  brown beer or stout
• 1/2 pint milk

Mix all dry ingredients except the lard, then add the wet ones and the lard. Leave overnight.

Grease pudding bowls. Add mixture (leaving a ½ inch gap at the top) and cover with greased greaseproof paper and then foil. Steam over rapidly boiling water.

Cooking times:

1 pint = 5 hours

1.5 pint = 7 hours

2 pint = 9 hours

Remove from pans of water to cool. Re-cover with fresh greaseproof paper/foil, and store in a cool place.

To serve, re-heat by steaming, covered with fresh greaseproof paper and foil:

1 pint = 2 hours

1.5 pint = 2.5 hours

2 pint = 3 hours