Christmas pudding

When Lois Hoyal and her family travelled home to Wales last Christmas, there was an unusually fruity and spicy smell in the car.

A couple of days later, when everyone met in the family home, the mystery was solved as Lois presented her homemade Christmas pudding. Sirius, the dog, watched sadly as the family enjoyed the pud. They all agreed it was the best they'd ever tasted. Not bad for a first attempt. Lois's efforts had been rewarded - cooking the pudding had made the occasion all the more special.

For Lois, a Munich-based contributor to Spotlight, this pudding represents all that is magical about Christmas. As a child, her family would digest their traditional turkey and trimmings while watching a film - James Bond or Indiana Jones. And then the main event would come out.

Back then, Lois hadn't enjoyed the pudding itself. It was a ritual she loved - setting alight the pud before serving.

Lois used to buy her pud online. But as her trip home approached, she decided to make it herself. She actually made two puddings, one for Sofia, the girl next door, whom she'd taught to sing "We Wish You a Merry Christmas".

"I surprised them with the Christmas pudding - but it's going to be on the menu every year now," Lois says with a laugh. "It encapsulates the thrill and excitement of Christmas."

Christmas pudding

Ingredients (for 1 pudding)

• 175 g wholemeal breadcrumbs​
• 75 g wholemeal flour​
• 225 g currants​
• 225 g raisins​
• 225 g sultanas​
• 25 g chopped almonds​
• 225 g brown sugar ​
• ½ tsp ground mixed spice​
• ¼ tsp ground nutmeg​
• candied peel​
• 175 g butter​
• 3 eggs​
• 3 tsp raw sugar marmalade​
• 100 ml sherry, rum or apple juice​
• grated rind of half a lemon​

Instructions​

Mix all the dry ingredients in a large bowl. Melt the butter, beat the eggs and add to the bowl along with the remaining ingredients. Mix well. Grease a large pudding basin – or, if you prefer, place a large circle of greaseproof paper (baking paper) at the bottom of the basin so the pudding doesn’t stick.​

Cut a large circle of greaseproof paper about ten centimetres wider than the top of the basin, brush it with oil and make a pleat across the middle to allow the pudding to rise. Place over the basin and tie it into place with string. Top with kitchen foil. Cook for six hours in a steamer – don’t forget to keep adding water to the saucepan under the steamer. ​

When cooked, transfer the pudding from the basin to a warm plate and decorate the top with holly. Pour rum or brandy over it and set the pudding alight. Serve with cream or crème fraîche. ​