Stem ginger Christmas pudding

Method

1. Put the dates in a pan with the rum and heat gently for 5 minutes until mushy. Stir in the dried fruit, candied peel, stem ginger and syrup, lemon zest and juice. Transfer to a big bowl, cover and leave overnight.
2. The next day, stir the grated apple into the soaked fruit. Sift in the flour, spices and salt, then add the sugar, breadcrumbs, suet/butter, almonds, eggs and barley wine. Mix well.
3. Divide among pudding basins and level the surfaces. For each basin, cut a sheet of foil big enough to cover the top generously, cover with a layer of baking paper, then brush the paper with melted butter. Fold a pleat down the centre of the sheets, then cover the top of each pudding basin, foil-side up. Smooth it down the outside, keeping the pleat in place to allow the pudding to rise, and tie in place under the rim with a double length of string. Use another double length of string to make a handle. Trim the foil and paper to about 3cm from the string.
4. Put trivets – or upturned saucers – into 3 pans large enough for each basin to fit comfortably, then add 4-5cm water and bring to a vigorous simmer. Carefully lower each pudding into a pan, cover and leave to steam for 4 hours for the 2 larger puddings and 2½ hours for the small one, checking the water now and then and topping up with boiling water when necessary. Remove and leave to cool. Re-cover with new baking paper and foil, then store in a cool larder or fridge until needed.
5. To reheat, steam as above for 1-2 hours, depending on the size. Turn out onto a plate and serve with cream.