Chocolate and Chestnut Christmas Pudding

Begin by soaking the dried fruit: Place the sultanas, raisins, and mixed peel into a medium bowl. Pour over the brandy or rum, cover tightly, and allow the mixture to soak overnight to plump up the fruit and develop the flavors.

Prepare your equipment: Generously grease a 1.2 or 1.5-liter pudding basin with butter and line the base with a small circle of baking parchment. In a large mixing bowl, use an electric whisk to beat the butter and sugar together until the mixture is pale and fluffy. Add the eggs one at a time, whisking well after each addition.

Combine the batter: Sift the flour and cocoa powder into the butter mixture. Add the fresh breadcrumbs, mixed spice, and a generous pinch of salt. Gently fold in the soaked dried fruits along with any remaining liquid, the clementine zest and juice, chopped stem ginger and its syrup, the dark chocolate, and the chopped chestnuts. Spoon the batter into the prepared basin, pressing it down firmly with the back of a spoon to remove air pockets.

Seal the basin: Place a small circle of parchment paper directly on top of the pudding batter. Cover the top of the basin with a large sheet of parchment paper followed by a double layer of foil. Tie kitchen string tightly under the lip of the basin to secure the covers, and create a string handle to help lift the pudding. Trim the foil to leave a 5cm border, then tuck it neatly under itself to ensure a watertight seal.