Tip the sultanas, raisins and mixed peel into a bowl, pour over the brandy or rum, cover and soak overnight.

Butter a 1.2- or 1.5-litre pudding basin and line the base with a small circle of baking parchment. Beat the butter and sugar in a large bowl using an electric whisk until pale. Beat in the eggs one at a time.

Sieve the flour and cocoa powder into the butter and sugar mixture. Add the breadcrumbs, mixed spice and a good pinch of salt. Fold in the dried fruits with their soaking liquid and the clementine zest and juice, stem ginger and syrup, chocolate and chestnuts. Spoon into the prepared basin, pressing it down firmly with the back of the spoon.

Cut a circle of baking parchment and lay on top of the pudding. Lay a second sheet of parchment over the pudding basin, then cover with a double layer of foil and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin and make a string handle to help you lower the basin in and out of the saucepan later. Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly to keep the pudding watertight beneath.

Put an upturned plate in the base of a large pan and sit the pudding on top. Fill the pan with hot water until it comes halfway up the side of the basin. Alternatively, put the pudding in a lidded steamer and cover. Steam for 2 hrs 30 mins over a low-medium heat, ensuring the water doesn’t run dry. Remove the pudding from the pan and serve straightaway, or leave to cool completely before storing. To store, uncover the cooled pudding and wrap in a clean sheet of foil. Will keep in a cool, dry place for up to two weeks, or the freezer for up to three months. On the day of serving, steam in a pan for 30 mins, or remove the foil and cover with a microwave-safe bowl, then microwave on medium for 5 mins. Serve with flamed brandy and clotted cream or ice cream.