Ingredients
- Almonds (50g)
- Bramley Apples (2 large)
- Candied Peel (200g)
- Nutmeg (1 whole)
- Raisins (1kg)
- Plain Flour (140g)
- Breadcrumbs (100g)
- Muscovado Sugar (100g)
- Eggs (3 large)
- Brandy (2 tbsp)
- Butter (250g)
- Baking Parchment (2 sheets)
- Foil (2 sheets)
- String (as needed)
- Orange Zest (1 tsp)
- Icing Sugar (100g)
Instructions
Steps
- Prepare the ingredients: coarsely chop almonds, peel, core, and chop Bramley apples, and finely chop candied peel. Grate three-quarters of a whole nutmeg.
- In a large bowl, combine the almonds, apples, candied peel, grated nutmeg, raisins, plain flour, breadcrumbs, muscovado sugar, eggs, and brandy. Mix well.
- Grate butter into the mixture while holding it in its wrapper, stirring until fully incorporated. Continue stirring for 3-4 minutes until the mixture is smooth and slightly subsides after each stir. Invite family members to stir and make a wish!
- Generously butter two 1.2-litre bowls and place a circle of baking parchment in the bottom of each. Pack the pudding mixture into the bowls. Cover with a double layer of baking parchment, pleating it for expansion, and tie securely with string.
- Wrap each bowl in foil, creating a watertight seal, and tie with string, making a handle for easy lifting.
- Steam the puddings for 8 hours, adding water as needed. Once done, remove them from the pans and let cool overnight. Rewrap in new parchment, foil, and string for storage until Christmas.
- To prepare the brandy butter, cream butter with orange zest and icing sugar, gradually mixing in more brandy and chopped stem ginger. Store in the fridge until set.
- On Christmas Day, steam or boil the pudding for 1 hour. Unwrap, turn out, and optionally flame with warmed brandy.