Steamed Christmas pudding with crème Anglaise

Finish off your festive feast with this traditional favourite.

1 Pudding Put the fruitcake mix in a large bowl and add the brandy, orange zest and juice. Cover and soak overnight.

2 Grease a 2-litre oven proof pudding bowl with melted butter and line the base with wax paper.

3 Cream the softened butter and sugar for 5 minutes or until pale. Whisk in the eggs one by one, mixing each in well.

4 Add the fruitcake mixture with its liquid and mix well.

5 Add the flour and crumbs and mix well. Add the cinnamon and nuts and mix.

6 Turn the batter into the prepared bowl and cover the pudding with a double layer of wax paper and single layer of foil. Fasten with a piece of string.

7 Put the bowl in a pot and fill it halfway with water. Heat until the water just comes to a simmer. Cover the pot and steam the pudding for 5 hours. Serve immediately or leave to cool and store for 2-3 months in a cool dark place. To reheat it, steam for 2 hours.

8 To serve Top with berries and serve with crème anglaise.

CRÈME ANGLAISE

1 Bring 500 ml (2 c) milk, 500 ml (2 c) cream and 1 vanilla pod to boiling point.

2 Whisk 150 g white sugar and 12 egg yolks in a bowl until pale.

3 Whisk the hot liquid into the yolk mixture a little at a time until the sugar has dissolved. Return to the saucepan and stir over very low heat until thickened. Do not let it boil. Strain