It’s that time of the year again. We started our Christmas preparations at the restaurant last week, and Marie and the team have done great work.

A lot of people like to have two puddings and this recipe makes one large and one slightly smaller pudding.

The quality of the fruit is very important for a good pudding. Peter and Mary Ward at Country Choice in Tipperary are an excellent supplier and they have a mail order service.

Time flies, so don’t put the Christmas baking on the long finger. I feel a bit strange writing this in the beautiful evening warmth of Dubai, where we are filming for the next series of Home Chef.

Recently, in Blacklion, we filmed a Christmas pudding parfait for my Christmas special, which goes out on RTÉ One early in December.

I served it with the rum crème anglaise and it was delicious.

Happy cooking.

Aunt Maureen’s Plum Pudding

Makes two puddings – 1.2l and 800ml

50g (2oz) of plain flour

½ tsp of ground mixed spice

½ tsp of ground cloves

¼ tsp of ground nutmeg

225g (8oz) of sultanas

175g (6oz) of fresh white breadcrumbs

175g (6oz) of butter, melted

175g (6oz) of light muscovado sugar

175g (6oz) of raisins

50g (2oz) of currants

50g (2oz) of candied mixed peel

50g (2oz) of blanched almonds, chopped

½ apple, peeled, cored and diced

½ small carrot, grated

Finely grated rind and juice of one lemon

2 eggs, lightly beaten

300ml (½ pint) of stout

Redcurrant sprigs, to decorate (optional)

Icing sugar, for dusting (optional)

Brandy and rum crème anglaise, to serve

  • 1 Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, breadcrumbs, melted butter, sugar, raisins, currants, mixed peel, almonds, apple, carrot, lemon rind and juice, and mix well until combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
  • 2 Grease two 1.2-litre pudding bowls and fill with the fruit mixture. Cover with a double thickness of greaseproof paper and tinfoil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
  • 3 To cook, preheat the oven to 150°C (300°F/gas mark two) and stand each pudding basin in a large cake tin, three-quarters full of boiling water. Cook for six to eight hours (or you can steam them for six hours in the usual way). Allow the puddings to cool, then re-cover with clean greaseproof paper. Store in a cool, dry place.
  • 4 On Christmas Day, re-cover with new greaseproof paper and foil. Steam for two to three hours until completely cooked through and tender. Decorate with redcurrant sprigs and a light dusting of icing sugar, if you want.
  • 5 To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the brandy and rum crème anglaise so that everyone can help themselves.

    • Brandy and Rum Crème Anglaise

    Makes about 400ml (14fl oz)

    5 egg yolks

    3 tbsp of caster sugar

    ½ vanilla pod, split in half, with the seeds scraped out

    300ml (½ pint) of milk

    100ml (3 ½fl oz) of cream

    2 tbsp of brandy

    2 tbsp of rum

  • 1 Place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened. Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat.
  • 2 Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, add in the brandy and rum, then pour it back into the pan and place over a gentle heat.
  • 3 Cook gently for six to eight minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Serve hot or transfer to a large bowl. Press a sheet of clingfilm directly onto the surface of the custard to help prevent a skin forming and leave to cool, then chill until needed. It can also be put into a squeezy bottle, depending on how you want to use it. Use warm or cold, as required. This will keep in the fridge for two to three days.