Classic Christmas pudding

Ingredients

• 50g Almonds
• 2 large Bramley Apples
• 200g Candied Peel
• 1 whole Nutmeg
• 1kg Raisins
• 140g Plain Flour
• 100g Breadcrumbs
• 100g Muscovado Sugar
• 3 Large Eggs
• 2 tbs Brandy
• 250g Butter

Instructions

1. Prepare all the ingredients in advance. Coarsely chop the almonds. Peel, core, and chop the cooking apples. Finely chop the candied peel by hand. Grate about three quarters of the whole nutmeg.
2. In a large bowl, combine the almonds, apples, candied peel, grated nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs, and 2 tablespoons of brandy or cognac. Mix thoroughly.
3. Holding the butter in its wrapper, grate it into the bowl a little at a time, stirring well after each addition. Once all the butter is incorporated, continue mixing for 3–4 minutes, until the mixture settles slightly after stirring.
4. Generously butter two 1.2-litre pudding bowls and place a circle of baking parchment in the base of each. Pack in the pudding mixture firmly. Cover with a double layer of baking parchment, pleating it to allow for expansion, and secure with string.
5. Place each bowl on a large sheet of foil, bring the foil up over the top, then cover with a second sheet to create a watertight seal. Tie securely with string and add a handle for lifting.
6. Steam or boil the puddings for about 8 hours, topping up the water as needed. Remove and allow to cool overnight. Once cold, discard the wrappings and rewrap in fresh parchment and foil. Store in a cool, dry place until Christmas.
7. To make the brandy butter, cream the butter with the orange zest and icing sugar until smooth. Gradually beat in the brandy or cognac and the chopped stem ginger. Chill until set.
8. On Christmas Day, steam the pudding for 1 hour. Turn out onto a serving plate. To flame, gently warm 3–4 tablespoons of brandy in a small pan (do not boil), pour over the pudding, and carefully ignite, keeping a safe distance.

instructions_source: editorial-classic