For the last few years, Neil Forbes, the chef at Café St Honoré in Edinburgh, has been selling his Christmas puds to happy diners who can take them away and enjoy them at home.

Serving 4-6, they cost £12.50 each which includes the ceramic bowl they come in.

They are available to buy now or you could have a pop at making your own using Neil’s recipe which is below. The pudding will also be on the restaurant’s Christmas menu when it starts running on the 1st of December.

If you can’t wait until then, Café St Honoré is offering two courses on their ever popular café classics menu at £18.

Recipe for Christmas Pudding

Serves 4 (1 pudding)

Ingredients

125g sultanas

125g currants

125g raisins

20g glacé cherries, chopped

20g mixed peel

½ Bramley apple, grated

20g carrot, grated

2 tsp finely grated orange zest

40g prunes, stoned and chopped

50g plain flour

20g ground almonds

60g bread crumbs

1tbsp milk

50g soft dark brown sugar

75g proper beef suet

1 tbsp golden syrup

1 egg

Pinch each of salt, mixed spice and cinnamon

Glug each of brandy, sherry and rum

4 tbsp stout

Method

Place the sultanas, currants and raisins in a large bowl. Add the alcohol and leave to soak overnight.

Line a 2 pint pudding basin with muslin, leaving enough spare to tie at the top.

Add the rest of the ingredients to the bowl of soaked fruit and mix well.

Fill the lined pudding basin with the mix and tie up the muslin with a piece of string.

Gently steam the pudding for 2 hours in a lidded pot (water covering half the pudding basin). Don’t allow to boil dry.

Before serving, check that the centre of the pudding is piping hot.

Serve with brandy sauce or pouring cream.