Delicious Christmas pudding

First, soak the raisins, candied fruits and prunes in the rum for at least 3 hours before starting the recipe. This step is key to get the rum flavor in the pudding.

Preheat the oven to 160°C and prepare a cake pan with baking paper. A trick I often use is to grease the pan first before putting the paper, so it adheres better.

Beat the butter with the sugar to a smooth paste. Add the eggs one at a time, beating between each addition.

Sift the flour with the baking soda and baking powder. Sifting is necessary to avoid lumps so that the pudding batter has a uniform texture.

Add the fruits and rum to the mixture and stir well.

Pour the batter into the pan and bake for 1.5 hours or until a toothpick comes out clean.

For the icing, simply mix the powdered sugar with hot water to a light consistency.

When the pudding is ready, let it cool before unmolding and cover with the glaze.