Light & fruity christmas pudding

1. Put the dried fruits, dates, cranberries and ginger in a pan with the orange zest and juice, and the orange liqueur, then warm gently for 10 minutes, stirring occasionally until the juices are absorbed and the mixture looks sticky.

2. Set aside to cool.

3. Lightly grease a 1.3 litre (2¼ pint) pudding basin, and line the base with a small disc of greaseproof paper.

4. Beat the butter, sugar, eggs and flour together in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts.

5. Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string.

6. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding in and out.

7. Put the basin in a large pan and pour a kettle of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then.

8. Leave it to cool, then store in a cool place for up to 1 week or freeze for 1 month.

9. To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.