GILLIAN HIRST'S CHRISTMAS PUDDING

1 cup dried figs (chopped)
250g sultanas
250g raisins
2 tbs dry sherry
2 tbs brandy
2 tbs Grand Marnier
250g unsalted butter
1 cup brown sugar
5 medium eggs
2 tbs golden syrup
1 cup plain flour
½ tsp bicarb soda
Good pinch ground nutmeg
1 tsp ground cinnamon
½ tsp ground cloves
2 cups fresh breadcrumbs
Zest of 1 lemon
50g macadamia nuts, finely chopped

Place the dried fruits into a bowl and add the sherry, brandy and Grand Marnier. Cover and leave to soak overnight.

Allow the butter to get to room temperature then cream together with the brown sugar until light and smooth. Add the eggs one at a time, giving each egg time to be well incorporated before adding the next. Add the golden syrup then sift the flour together with the bicarb soda and add to the mixture. Mix in the spices and lemon zest, beat well then stir through the breadcrumbs, the fruits and the nuts. Mix well.

You will need a piece of calico at least 65cm in diameter. Scald the cloth in boiling water then wring out and lay cloth out on a flat surface. Sprinkle both sides lightly with flour. Place the cloth over a large bowl and push it into the bowl from the centre to form a lining. Fill with the pudding mixture. Gather the cloth together at the top and secure with string. Fill a large pot with boiling water (big enough to cover the pudding) while the water is boiling lower the pudding into the pot. Cover the pot and allow to simmer for 4-5 hours. If the pot needs topping up with water always use boiling water and pour it into the side of the pot not directly on the pudding.

Once the pudding is cooked remove from the pot and hang up to dry. Once the cloth feels dry to touch untie the string and allow the cloth to dry around the top. Tie up again and put in the fridge until Christmas.

To reheat: lower the pudding into boiling water and simmer for 2-3 hours. Serve with ice cream, custard, or our favourite, champagne sabayon.