• Start by thoroughly mixing the breadcrumbs, sugar, suet and spices together in a large bowl with a wooden spoon.
• Stir in the raisins, sultanas, orange peel and almonds along with the chopped apple and orange zest.
• Measure in the gin and orange juice followed by cracking in the eggs one by one.
• Now is your opportunity to give the mixture a really good stir. Don’t forget to make a wish and get others involved!
• Once combined really well, cover and leave overnight.
• The next day, sift in the flour and stir again.
• Transfer the mixture into a lightly greased pudding basin.
• Cover the basin with 2 layers of baking parchment and 1 layer of foil.
• Secure really tight with string (and an elastic bank for extra security).
• Place the pudding in a prepared steamer over a pan of simmering water for 8 hours.
• Keep checking and topping up with boiling water when necessary.
• Once done, leave to cool and replace the parchment and foil.
• Leave in a cool room ready for Christmas day.

On Christmas Day

• Prepare the steamer over a pan of simmering water and steam the pudding around 2hrs.
• Again, keep checking the water and top up if needed.
• When you are ready to serve, run a knife around the edge and turn out gently onto a plate.
• Heat a little Seville Marmalade Gin and when at the table, light the gin and evenly pour over the pudding.