1. Start by soaking your dried fruit in the liqueur.
2. Let it sit for a bit to soak up all that boozy flavor.
3. Beat the butter and sugar together until fluffy.
4. Add the eggs and mix until smooth.
5. Toss in everything except the flour.
6. Stir until well combined, then gently fold in the flour.
7. Transfer the mixture to a well-buttered pudding basin (1.4 to 1.7 liters).
8. Cover it with a double-layered lid made from parchment and foil.
9. Make sure the parchment side is greased and add a pleat in the middle so it has room to expand.
10. Secure it tightly with a string or an elastic band.
11. Place the basin on the trivet in your Instant Pot.
12. Add boiling water until it reaches about an inch below the rim of the basin.
13. With the valve open, set the Instant Pot to Steam.
14. Once you hear the steam venting, set a timer for 15 minutes.
15. Close the valve, switch to Manual High, and cook for 45 minutes.
16. When it’s done, let the pressure release naturally before carefully removing your pudding.
17. Once cooled, dry the top with a paper towel and re-cover with fresh parchment and foil.
18. Store in a cool, dark place to let the flavors develop.

To Serve on Christmas Day

1. Reheat the pudding in the Instant Pot for 20 minutes on Steam (or 40 minutes for a richer taste).
2. Let it rest on, keep it warm until you’re ready to serve.
3. Then, invert it onto a plate and pair with your favorite toppings, brandy butter, custard, or rum sauce.