Add 1 tsp each of ground cinnamon and star anise to 200 ml spiced rum. Soak the sultanas, dried apricots, dried prunes, dried cranberries and dates in the rum at least 1 week ahead of preparing the Christmas Pudding. Store in an air-tight container. (The longer you get to soak the fruits in the liquor, the merrier it is :))

Add the plain flour, breadcrumbs, ground cinnamon and cloves and baking powder to a large mixing bowl.

In a separate bowl, beat the eggs, sugar and butter till light and fluffy.

Add the flour-breadcrumbs mixture to the batter above. Mix well. Ensure there are no lumps.

Add the grated apple, grated carrot, dry fruits and soaking liquour, mix well.

Finally stir in the grated ginger and orange zest. Pour the orange juice and 100 ml of spiced rum. Give it a good mix.

Gently pour the pudding batter to a bowl. Cover tightly with a lid. As an extra precaution, further cover the bowl with an aluminum foil to make it water-tight. You would want to take extra care that the water bubbling away in the steamer doesn't make its way to the bowl and ruin the pudding.

Steam the pudding for 6 hours. Ensure you keep replenishing the water in the steamer.

Allow the pudding to cool. Demould from the bowl onto a serving plate.

Carefully pour the vodka over the pudding and light it.

Watch the video at the end of the post. Blue flames dancing in merriment around the pudding as I flambe mine. Serve immediately.