Step 1

For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids.

Step 2

Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.

Step 3

The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.

Step 4

Stir in the soaked fruit and spice.

Step 5

Grease the two pudding basins and divide the mix between them. Add coins now if using.

Step 6

Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.

Step 7

Put lids on the basins and steam puddings for 3½ hours.

Step 8

Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.

Step 9

To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy.