This fresh take on a good old fashioned Malva pudding is given a lift of brandy and orange, both in the pudding and its sauce, with homemade brandy custard to serve with it. Finally, a flourish of ...

Lower the heat to maintain a simmer and let the pudding steam for 2¼ hours. Top up the boiling water during this time, if necessary, so the pan doesn’t boil dry.

Weigh the orange pulp and keep 450g/1lb (discard the ... Simply let it soften for 30 minutes in a cool room before mixing in the Christmas pudding and returning it to the freezer.

Serve warm with a dollop of rhubarb and orange compote on top (see recipe below). Alternatively chill in the fridge and eat it cold with fruit compote. 450-500g rhubarb 1 large orange, zest ...