It's never easy, getting the pudding sorted for Christmas but fear not, as Neven Maguire is here to help.

Auntie Maureen’s Plum Pudding

Nothing beats the flavour of homemade Christmas pudding. I love it hot or cold, with lashings of cream, but the brandy and rum crème analgaise is even more special. I always look forward to it. A big thank you to Auntie Maureen for sharing her recipe.

The ingredients:

Makes 2 x 1.2 litre (2 pint) puddings

50g (2oz) plain flour

½ tsp ground mixed spice

½ tsp ground cloves

¼ tsp ground nutmeg

225g (8oz) sultanas

175g (6oz) fresh white breadcrumbs

175g (6oz) butter, melted, extra for greasing

175g (6oz) light muscovado sugar

175g (6oz) raisins

50g (2oz) currants

50g (2oz) candied mixed peel

50g (2oz) blanched almonds, chopped

½ apple, peeled, cored and diced

½ small carrot, grated

finely grated rind and juice of 1 lemon

2 eggs, lightly beaten

300ml (½ pint) stout

fresh redcurrant sprigs, to decorate (optional)

icing sugar, for dusting (optional)to serve

The procedure:

Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, breadcrumbs, melted butter, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well 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.

Grease 2 x 1.2 litre (2 pint) pudding bowls and fill with the fruit mixture. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place for up to 4 months.

To cook, preheat the oven to 150°C (300°F/gas mark 2) and stand each pudding basin in a large cake tin three-quarters full of boiling water. Cook for 6–8 hours (or you can steam them for 6 hours in the usual way). Allow the puddings to cool, then re-cover with clean greaseproof paper. Again, store in a cool, dry place.

On Christmas Day, re-cover with new greaseproof paper and foil. Steam for 2–3 hours,until completely cooked through and tender. Decorate with redcurrant sprigs and a light dusting of icing sugar, if liked.

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.