Ingredients

Step by step

1. The day before cooking the pudding, put the dates into a saucepan with the rum and cook for 5 minutes over a low heat until mushy. Add to a large mixing bowl, along with the currants, raisins, sultanas, chopped mixed peel, stem ginger and syrup, and lemon zest and juice, then cover and leave overnight.
2. The next day, stir the grated apple into the soaked fruits. Sift over the flour, spices and a pinch of salt. Add the sugar, breadcrumbs, suet, almonds, eggs and beer and stir until well combined.
3. Brush a 1.5 litre pudding basin with melted butter and line the base with a disc of baking paper. Spoon in the pudding mixture and level the surface. Put a sheet of foil on top of the work surface, top with a sheet of baking paper measuring the same size as the foil, and brush the paper with more melted butter. Fold a pleat down the centre then put on top of the pudding basin, foil-side up. Shape over the sides of the basin, keeping the pleat in place to allow the pudding to rise, and secure in place, just under the rim, with a double length of kitchen string. Use another piece of string to make a handle. Trim the excess foil and paper back to about 3cm below the string.
4. Place a trivet, such as an upturned saucer, into the base of a large lidded pan in which the basin will fit comfortably. Lower the pudding into the pan and pour in enough boiling water to come halfway up the sides of the basin. Bring back to a vigorous simmer, cover with a lid, and leave to steam for 6 hours, topping up with boiling water from the kettle as and when necessary.
5. Careully lift the pudding from the hot water and leave to cool. Remove and discard the paper and foil, then re-cover with fresh paper and foil, as in step 3. Store in a cool, dark place until needed.
6. To reheat the pudding, steam as before, for 3 hours. Carefully turn out onto a plate and serve with your favourite accompaniments.