Best made at least a month (or two or three) ahead of Christmas. This mixture will make 1 x 2 litre pudding, serving 12–14 people, or 2 x 1 litre, each serving 6–8 people.  You can use commercially prepared suet if you like – better still to ask your butcher to grate it freshly for you.  Don’t forget to collect a few shiny coins to put in the pudding (but make sure to wrap them in foil first.) 

375g finely shredded fresh suet 
225g fresh white breadcrumbs
225g (1 1/3 cups) soft brown sugar
175g ground almonds
110g (2/3 cup) plain flour
225g seedless raisins
225g sultanas
225g currants
50g diced citron (optional)
50g glace lemon peel
50g glace orange peel
200ml beer
100ml sherry
100ml brandy
4 x 60g eggs
1 tsp mixed spice
½ tsp ground nutmeg
¼ tsp salt
Finely grated zest of 1 orange

Combine all ingredients in a large mixing bowl.  Stir well with a wooden spoon to combine.
Cover with a cloth and allow to stand in a cool place for 12 hours.

Spoon mixture into one large (2 litre) or two smaller (1 litre) buttered pudding basins, pressing down well. 
Cover with buttered  greaseproof paper, pleated in the middle (to allow the pudding to expand as it cooks). 
Cover again with foil, also pleated n the middle.  Tie securely with string. 
Make a handle at the top and knot it securely to make it easier to lift the pudding out.

Set the pudding on a rack or upturned heat-proof dish in a large pan of boiling water to reach halfway up the side of the pudding basin. Bring the water back to the boil after putting in the pudding, turn down to simmer and cover with a tight-fitting lid. Steam 7-8 hours for the large pudding or 3–4 hours for the small puddings. Top regularly with more boiling water. You will know the pudding is ready when it is firm to the finger and shrinks from the sides.  Remove from the water, take off the paper and foil and re-cover with fresh layers. Store in a cool place.

On the day, boil the small puddings for 1 ½ - 2 hours, the large one for 2 ½ - 3 hours. 
Invert onto a warm platter, flame with hot dark rum or brandy,  and serve with egg custard.

Custard
You can add warm some rum or brandy, according to taste, once the custard has thickened – add a little at a time and stir well to combine.

1 vanilla bean, split in half lengthwise
1 litre milk
10 egg yolks
150g caster sugar

Scrape seeds from vanilla bean into milk.  Scald milk over medium heat and set aside.
In a bowl, whisk egg yolks and sugar until light and thick.  Pour warmed milk gradually onto yolks, whisking all the time.  Wash the saucepan and return egg and milk mixture to it. Place over medium to low heat and cook until custard thickens, stirring continually – you will know it’s ready when it coats the back of the spoon.  Immediately remove from heat and pour through a sieve into a clean bowl.  Serve warm or cold in a jug.

Hard Sauce
250g softened unsalted butter
150g icing sugar
1 teaspoon grated orange zest
1 teaspoon orange juice
60ml dark rum or brandy

Cream butter and sugar until soft and white then beat in grated zest and juice until mixture is really pale, light and fluffy. 
Add rum a little at a time, beating constantly so that mixture doesn’t curdle (add as much as mixture will take).
Pile into a bowl and refrigerate until hard.

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