The Queen's Christmas Pudding

1. Select a heat-proof bowl of any size or shape and generously grease with butter.

2. Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.

3. Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.

4. Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.

5. Place in the refrigerator, 8 hours to overnight.

6. Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.

7. Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.

8. Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.

9. Brush maple syrup over top. Cut and serve immediately.

Chef's Notes:

When chopping your dried fruit, grease the sides of your knife with a little vegetable oil so the fruit doesn't stick as much.

You can use a clementine or a couple of tangerines for the orange, regular milk plus the juice of ½ medium lemon for the buttermilk, and any nut of choice for the pecans.

Pudding can be cooked immediately if need be, but better if left to rest.

You can use chopsticks instead of rosemary sprigs, and golden syrup instead of maple syrup.