Classic Christmas pudding

The method

1. 01

   Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Chop the candied peel.

2. 02

   Grate three quarters of the nutmeg.

3. 03

   Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, muscovado sugar, eggs and brandy in a large bowl.

4. 04

   Grate the butter into the bowl, stirring everything together until all the butter is grated.

5. 05

   Stir the mixture for 3-4 minutes until it subsides slightly after each stir.

6. 06

   Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each.

7. 07

   Pack in the pudding mixture and cover with a double layer of baking parchment, tying with string.

8. 08

   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.

9. 09

   Tie with string and make a handle for easy lifting.

10. 10

    Boil or oven steam the puddings for 8 hours, topping up with water as necessary.

11. 11

    Remove from the pans and leave to cool overnight.

12. 12

    Re-wrap in new baking parchment, foil and string, and store in a cool, dry place until Christmas.

13. 13

    To make the brandy butter, cream the butter with orange zest and icing sugar.

14. 14

    Gradually beat in the brandy and chopped stem ginger.

15. 15

    Put in a small bowl, fork the top attractively and put in the fridge to set.

16. 16

    On Christmas Day, boil or oven steam for 1 hour.

17. 17

    Unwrap and turn out. To flame, warm brandy in a small pan, pour it over the pudding and set light to it.