Nutrition: per serving
In a large bowl, mix together the raisins, sultanas, mixed peel, stem ginger, fresh ginger, whiskey, orange zest and 75ml orange juice until well combined. Cover and leave to soak overnight to allow the fruit to rehydrate and plump up.
Generously butter a 1.2-litre pudding basin and put a circle of baking paper on the bottom.
Add the remaining ingredients to the bowl. Stir until well combined, ensuring there are no pockets of flour in the batter. Pour into the prepared pudding basin and smooth the top with the back of a spoon.
Cover with a double layer of baking paper, pleating it in the middle with a single fold to allow the pudding to expand, and secure it tightly with string, wrapping it around the basin and looping over to create a handle.
Put a trivet at the bottom of a large, lidded pan. Put the pudding on top of the trivet. Pour in enough boiling water to go three-quarters up the basin, cover with a lid, bring to the boil then reduce to a simmer and cook for 4-5 hrs or until a skewer comes out clean when inserted in the middle. Top up with boiling water regularly, taking care it doesn’t boil dry. Leave to cool fully before removing and discarding the paper.
Cover the top of the pudding with 2 discs of baking paper then wrap the top of the basin with a clean piece of muslin or foil. Secure tightly with string or an elastic band and store in a cool dark place for up to six months to mature.
When you’re ready to serve the pudding, put it in a large pan with the trivet on the bottom of the pan. Remove the muslin and wrap, as before. Cook for 2-4 hrs (the longer it cooks, the deeper the flavour) then unwrap and turn out onto a serving plate.
