Classic Christmas pudding

1. To make fruit mixture: combine all ingredients in a large bowl; mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally. 

2. Grease a 2-litre (a-cup) pudding basin; line the base with a round of baking paper. 

3. Using an electric mixer, beat butter, rind and sugar in a medium bowl, until smooth. Add eggs, one at a time, beating until just combined between additions. Transfer the mixture to a large bowl; stir in sifted flour and spices, then remaining ingredients. 

4. Spoon the mixture into the prepared basin. Place a sheet of foil on bench, top with a sheet of baking paper. Fold a 5cm pleat crossways through both layers. Place the sheets, baking paper-side down, over basin; secure around the basin with string or lid. Make a handle using excess string tied across the top. Trim away the excess foil and paper, leaving about 4cm. Crush remaining foil around string or lid to help form a good seal. 

5. Place the pudding basin in a large pan with enough boiling water to come halfway up side of basin. Cover the pan with a tight-fitting lid; steam for 6 hours. Replenish with boiling water as needed to maintain boil and water level during cooking. 

6. Stand pudding 10 minutes before turning out. 

Serving suggestions: Generously lathered in custard is one of the best ways to enjoy it. You could also serve with freshly made brandy custard for a traditional experience. Or simply with cream or ice cream. 

Recipe from our friends at Australian Women's Weekly.