The evening before you steam the pudding, dust the dried fruit (including the ginger) in some plain flour to stop it from sticking together. Soak the fruit, nuts, candied peel, zest and spices in the citrus juices and brandy. Choose a big bowl so you can mix well. Leave in a cool place overnight.
In the morning, beat the sugar with the eggs and treacle. Stir in the beer until smooth, and then add the breadcrumbs, suet, salt and grated apple or quince.
Sift in the flour. Combine with the soaked fruit and mix well. If you like, you can taste the mixture to check the spice. You should have a sloppy cake mix consistency. Add a dash more Guinness if it's too dry.
Butter the pudding bowl generously and cut a disk of greaseproof paper that sits in the bottom of the bowl. Fill your pudding bowl 3/4 full. Cover the top of the pudding with a second disc of greaseproof paper and a larger disc of silver foil with a fold in the middle, gently tucked around the side of the pudding. Finally, cover the top of the bowl with foil or greaseproof paper and tie a string handle. Adding a loop handle over the top is handy for moving the pudding in and out of the water. It's easier to secure the greaseproof cover with an elastic band first; then you have both hands free to tie it securely with string.
Put the pudding on a trivet or old plate or lid in a large saucepan with a lid. Bring to a boil and then gently steam for 5 hours. Water should come up halfway up the pudding bowl. Monitor it and top up the water level as and when.
On Christmas day - boil for another 3 - 4 hours. Decorate with sprigs of fresh rosemary and serve with brandy butter.
Notes
The Christmas Pudding recipe was updated in December 2023 for more straightforward instructions.