Suet-free Christmas pudding

Method

1. Put the raisins and sultanas in a large bowl. Finely chop the prunes, dried apricots and dried apple, then add to the bowl with the orange zest and grated apple.
2. Add the rest of the dry ingredients and spices, then mix. In a separate bowl, beat the marmalade, oil, apple juice, honey, eggs, brandy and sherry until blended and frothy (you could use a food processor), then pour it over the dry ingredients.
3. Mix well with a wooden spoon, then cover and leave it overnight in a cool place (but not the fridge) to allow the spices to infuse and the flavours to develop.
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4. Grease a 2 litre round pudding mould (see tip) and fill it with the pudding mix. It won’t expand much during cooking so don’t worry about filling the mould almost completely. Seal the pudding mould and secure it on its stand.
5. Place in a large lidded saucepan and pour boiling water into the pan to come almost halfway up the mould. Cover and simmer for 5-6 hours, topping up the water regularly. Allow to cool, then remove from the mould and wrap in muslin and foil.
6. To reheat the pudding on the day, return it to the mould or steam in its muslin for 2 hours until piping hot throughout. Place on a serving plate. To flame the pudding, heat a ladleful of brandy, then light with a match and carefully pour it over the pudding. Serve with Calvados cream.