Step 1

Put the dried fruit and peel in a large bowl and pour in the sherry or Marsala. Stir, then cover and leave overnight to soak. You can do this as far in advance as you like.

Step 2

Mix the remaining ingredients together (except the vodka), adding a generous pinch of salt, then stir in the soaked fruit. Follow tradition by getting each family member to stir and make a wish. Grease a 1.2L pudding basin, then line the base with a small disc of baking parchment. Spoon the mixture into the basin and press down firmly to get rid of air pockets.

Step 3

Take a double piece of baking parchment, large enough to cover the top of the basin with excess on all sides. Fold a 2cm pleat in the middle, then secure it over the top of the pudding basin. Tie firmly with string, or use 2-3 sturdy rubber bands

Step 4

Place a trivet in the bottom of the pressure cooker (or fold a large piece of foil) to stop the basin rattling around as it cooks, then put the basin on top. The pudding doesn’t need to be suspended above the water. Carefully pour freshly boiled water around the pudding to a depth of 6-7cm.

Step 5

Loosely place the lid on top of the cooker, then bring to the boil. Leave to steam for 15 minutes. Check on the water level – if it has dropped, top it back up to 6-7cm, then lock the lid on and bring up to high pressure. Cook for 2 hours at high pressure, then remove from the heat and leave to drop pressure naturally (about 5 minutes). Unlock the pressure cooker, remove the pudding and leave to cool completely. If you made your own lid with foil or parchment, replace with new dry foil or baking parchment, making sure it is well sealed. Leave in a cool dark place until Christmas Day

Step 6

When ready to reheat the pudding, place it on a trivet or folded foil again and add the same amount of water as before. Bring up to high pressure and cook for 30 minutes. Leave to drop pressure naturally. Remove the pudding from the basin and upturn onto a serving plate.

Step 7

For a flaming pudding, heat the vodka in a small saucepan or ladle and carefully set it alight. Pour it over the pudding and serve. It should stay alight for a good while.