Classic Christmas pudding

Pasos

1. 1

   Step 1: Prepare all ingredients. Chop the almonds coarsely and peel, core and chop the cooking apples. Grate the nutmeg.

2. 2

   Step 2: In a large bowl, mix the almonds, apples, candied peel, nutmeg, raisins, plain flour, breadcrumbs, muscovado sugar, eggs, and 2 tablespoons brandy or cognac.

3. 3

   Step 3: Holding the butter in its wrapper, grate a quarter of it into the mixture, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 minutes until the mixture subsides slightly after each stir.

4. 4

   Step 4: Generously butter two 1.2 litre bowls and line the bottom with a circle of baking parchment. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string.

5. 5

   Step 5: Stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package. Tie with more string, and make a handle for easy lifting. Trim any excess paper.

6. 6

   Step 6: Boil or steam the puddings for 8 hours, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the wrappings and re-wrap in fresh baking parchment, foil and string. Store in a cool, dry place until Christmas.

7. 7

   Step 7: To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl and chill to set.

8. 8

   Step 8: On Christmas Day, boil or steam for 1 hour. Unwrap and turn out. To flame, warm 3-4 tablespoons brandy in a small pan, pour it over the pudding and set light to it.