Place the dry ingredients into mixing bowl, sieve if you wish, then add fruit, breadcrumbs and beaten eggs. Add the liquids and mix well with a wooden spoon.

Oil 2 x ¾ -1 litre basins and spoon in mixture between both bowls. Cover with greaseproof paper and tie with string. Top with a clean cloth and tie too.

Have 2 large cooking pots with an upturned saucer on the bottom of each. Place each basin on a saucer and fill pans with water to ½ way up the side of basin. Bring to the boil, put the lid on and steam on low for 6 hours, checking water level from time to time.

Remove the bowl from the pan. Cover bowl and pudding with fresh paper and cloth and store in a dry cool place for about a month before Christmas.

Depending on your tastes, a few days before it will be served remove cloth and paper, carefully make a few holes with a knitting needle and pour in a dessertspoon of brandy.

On the day, steam for another 2 hours until heated through. Turn out onto a warm serving plate.

Decorate with a sprig of holly, a symbol of evergreen and abundance through mid Winter. Don’t be tempted to add the berries: they’re poisonous.

Traditionally, just before serving to a room lit by candles possibly, heat a little brandy in a metal spoon over a low flame, pour over the pudding, light it, take into the room and place on the table. OOH!

Serve with vegan custard or tofu cream.