Classic Christmas pudding

Instructions

1. 1

   Chop the almonds coarsely. Peel, core and chop the cooking apples. Chop the candied peel by hand. Grate three quarters of the nutmeg.

2. 2

   In a large bowl, mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, muscovado sugar, eggs, and 2 tbsp brandy.

3. 3

   Grate the butter into the bowl in quarters, stirring after each addition. Continue stirring for 3-4 minutes until the mixture subsides slightly after each stir.

4. 4

   Butter two 1.2 litre bowls and place a circle of baking parchment in the bottom. Pack the mixture into the bowls.

5. 5

   Cover with a double layer of pleated baking parchment and tie with string. Wrap the entire bowl in two sheets of foil to make it watertight. Create a foil/string handle for easy lifting.

6. 6

   Boil or oven steam the puddings for 8 hours, topping up water as needed. Let cool overnight.

7. 7

   Discard old wrappings and re-wrap in fresh parchment and foil. Store in a cool, dry place until Christmas.

8. 8

   To make brandy butter: cream butter with orange zest and icing sugar, then gradually beat in brandy and chopped stem ginger. Chill to set.

9. 9

   On Christmas Day, steam for 1 hour. To serve, warm 3-4 tbsp brandy, pour over the pudding, and ignite to flame.