Christmas Pudding

360 g suet, grated
360 g raisins
360 g currants
180 g plain flour
180 g japanese breadcrumbs
180 g mixed peel
180 g brown sugar
1 lemon, zested and juiced
1 g nutmeg, ground
1 g cinnamon, ground
1 g table salt
4 eggs
100 ml brandy
600 ml milk

Combine all ingredients and divide into 3 buttered ceramic bowls.
Wrap entire bowl with cling film 10 times then steam for 8 hours in convection oven or 9 hours in baine marie (remember to top up water regularly).
Remove from oven and test with skewer. Puddings should be cooked all the way through.
Cut away cling film and turn out onto rack whilst hot.