Combine all dry ingredients in a large bowl – breadcrumbs, golden caster sugar, vegetarian suet, self-raising flour, and chopped almonds.

Add currants, sultanas, raisins, mixed peel, and all the spices – cinnamon, ginger, nutmeg, and allspice.

Mix well and make a well in the center.

Crack the eggs into the well.

Pour in molasses, lemon juice, orange juice, and the zest of both lemon and orange.

Add a splash of brandy or rum for an extra festive kick (optional).

Mix everything thoroughly until well combined.

Cover the bowl and leave the mixture to rest in a cool place overnight.

The mixture will become firmer.

The next day, check the consistency.

If it has become too firm, add a little water to bring it back to a dropping consistency.

Spoon the mixture into greased pudding basins.

You can use the same sizes – a 2-litre and a 1-litre basin.

Cover the puddings with pleated greaseproof paper and foil, securing them with string.

Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil at the bottom to prevent them from touching.

Fill the saucepan with boiling water until it comes halfway up the sides of the basins.

Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs.

Cool the puddings, wrap them well in foil, and chill for up to 3 days.

To serve, steam the puddings again for 1-2 hours before serving.