Call it Christmas Pudding, Figgy Pudding or Plum Pudding, the recipe below combines the essence of the Charles Dickens Museum's original with Julia Child’s Glorious Plum Pudding for Christmas.Ingredients:¾ cup (113g) raisins ¾ cup (113g) dates ¾ cup (113g) yellow raisins (I used dried apricots) ½ cup (55g) candied mixed peel (I used homemade candied orange peel) 1 medium cooking apple, peeled, cored, and finely grated8 oz (225g) fresh white breadcrumbs (I used stale croissants and a stale piece of sourdough baguette, crust on) ½ cup (85g) plain flour 1 1/3 cups (170g) beef suet, shredded (You can use melted butter or vegetarian suet as an alternative; I used Atora beef suet.)½ cup (128g) bitter orange marmalade (I used homemade cranberry-orange marm) 1 ¾ cup (140g) brown sugar 3 large eggs, lightly beaten 1/2 cup (140ml) brandy, plus extra for feeding and flaming1 tsp ground mixed spice: made up of largely cinnamon and nutmeg—more if needed pinch of salt drops of almond extract butter for greasing the pudding basinMethod: Blend the dried fruits in the food processor then soak in the brandy. In a large bowl combine the dry ingredients and mix thoroughly then add the wet: grated apple, dried fruit soaked in brandy, melted butter (if used as substitute for suet), the eggs and a few drops of almond extract.Begin by cutting and buttering a parchment round for the bottom of your 1.5-liter pudding basin and generously greasing the sides. Spoon the mixture into the basin, pressing it down firmly. Place a greased round of parchment paper over the top and press down securely. Cover this with a pleated rectangle of aluminum foil, allowing for expansion, and secure it with kitchen string. Create a handle for easy lifting.For initial steaming, place the pudding basin on an upturned plate in a large pot. Pour in enough boiling water to come halfway up the sides. Cover with a tight-fitting lid and bring to a simmer on the stove or in a 300ºF/150ºF oven. Steam gently from 3 to 6 hours, checking the water level frequently. The longer you steam, the darker your pudding. I steamed for 3 hours. Once cooled, remove the foil and parchment, turn the pudding onto a plate, and re-wrap tightly in fresh cling film and foil. Store in a cool, dark place for up to 2 months. Optionally, feed the pudding with brandy every few days leading up to Christmas. On Christmas Day, remove all storage wrap, re-cover with fresh parchment and foil, and steam again for 4 hours on the stove top in the same manner as the original steaming. Turn the pudding onto a serving plate wile hot, decorate with holly, and flame with warmed brandy for a show-stopping effect. Serve with brandy butter, rum sauce, or pouring custard/creme anglaise.