Edward Kimber served up a delicious steamed Christmas pudding with rum cream on Saturday Kitchen.

The ingredients are: 100g raisins, 100g sultanas, 100g currants, 100g soft, ready-to-eat prunes, diced, 50g dried dates, diced, 50g mixed peel, 75ml dark rum, 1 large orange, juice and zest, 1 Bramley apple, cored and grated, 120g light brown muscovado sugar, 75g unsalted butter, softened, plus extra for greasing, 2 large free-range eggs, 100g self-raising flour, 1 tsp mixed spice, 1 tsp ground cinnamon, ½ tsp ground nutmeg, 100g fresh breadcrumbs and 50g ground almonds.

For the rum cream: 500ml double cream, 50ml dark rum, 50g light brown sugar, ½ tsp vanilla bean paste and pinch salt.

See recipes by Edward in his book titled: One Tin Bakes Easy: Foolproof cakes, traybakes, bars and bites from gluten-free to vegan and beyond available from Amazon now.