Little Christmas puddings recipe

It's not too late to make these little puds as gifts. Choose from prune and Armagnac, cherry and chocolate or orange and almond – or create all three for a sumptuous pudding selection box

Makes 5 of each variety

Prune and Armagnac puddings

• 50g sultanas
• 50g raisins
• 150g dried prunes, chopped
• 75ml Armagnac
• Zest and juice ½ orange
• 60g vegetable suet
• 75g dark soft brown sugar
• 50g fresh breadcrumbs
• 50g self raising flour
• ½ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp mixed spice
• Pinch ground cloves
• 1 large egg
• ½ eating apple, grated

Cherry and chocolate puddings

• 50g sultanas
• 50g raisins
• 120g dried sour cherries
• 75ml kirsch
• Zest and juice ½ orange
• 75g dark chocolate, grated
• 1 tbsp cocoa powder
• 60g vegetable suet
• 60g dark muscovado sugar
• 50g fresh breadcrumbs
• 50g self raising flour
• ½ tsp mixed spice
• Pinch ground cloves
• 1 large egg
• ½ eating apple, grated

Orange and almond puddings

• 50g sultanas
• 50g raisins
• 75g candied peel
• 75ml Grand Marnier
• Zest 1 orange and juice 1½
• 2 tbsp marmalade
• 60g vegetable suet
• 75g dark soft brown sugar
• 50g fresh breadcrumbs
• 50g self raising flour
• ½ tsp nutmeg
• ½ tsp mixed spice
• Pinch ground cloves
• 1 large egg
• ½ eating apple, grated

Repeat the following procedure for each pudding variety.

1. Place the fruit, alcohol and orange juice and zest in a saucepan and heat gently for 10 minutes. Set aside to steep until cool.
2. Meanwhile place the dry ingredients in a large bowl and mix well. Mix in the cooled fruit mixture, followed by the egg and apple, and marmalade for the orange and almond puddings.
3. Spoon into 5 buttered 150ml dariole moulds, filling ¾ full. Cut pieces of greaseproof paper large enough to cover the moulds, and fold a pleat through the middle of each. Use to cover the moulds and follow with a layer of foil, loose enough to allow for steam. Secure tightly round the rims with string.
4. Place in a stove-top or electric steamer and steam for 2 hours. If using a 2-tiered steamer switch the positions of the puddings now and again. Alternatively, upturn a plate in a large lidded pan and pour boiling water to half way up the moulds. Replace the lid and steam for 2 hours.
5. Allow the puddings to cool in the steamer / pan then remove from the pan and discard the greaseproof and foil covers. Replace with fresh pleated greaseproof, secured tightly with string. Tie string handles onto the puddings and store in a cool, dark place until needed - the flavours will develop over time.
6. The puddings will need to be labelled with the following instructions:

“Cover each pudding securely with foil and steam for 40-50 minutes. Alternatively transfer to a non-metalic dish and microwave for 15 minutes on a medium setting”