Mix flour, baking powder, fresh breadcrumbs, sugar, spices, lemon zest, suet, apple and almonds in big bowl.

Prepare pudding basin: butter (use veg spread if preferred) a 1.2litre basin. Put disc of baking paper in the base

Cover with a double sheet of baking paper and add two layers of foil on top. Tie all the layers with a secure knot and arrange handle to be able to lift pudding

Place pudding in a large pan(I use my maslin pan which I use for preserves) and fill halfway with water. Cover with a lid and steam for 6 hours.

You may have to top water up every now and again as it evaporates.

Store in cool dark place for up to 6 weeks.

To reheat steam for 2 hours as before until piping hot. Invert pudding into large plate to serve

I like mine with brandy sauce but everyone else at home will have it with custard instead.

To flame the pudding warm 100ml of brandy in a small saucepan but do not let it boil. Pour over the pudding and quickly ignite keeping at arms length.