Name: Classic Christmas pudding
Yield: 16 servings
Cuisine: British
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

Dessert

16 servings

471 cal/serving

Instructions

Step 1

Chop the almonds coarsely

Almonds

Step 2

Peel, core and chop the Bramley apples

Bramley Apples

Step 3

Chop the candied peel by hand

Candied Peel

Step 4

Grate three quarters of the nutmeg

Nutmeg

Step 5

Mix the almonds, apples, candied peel, nutmeg, raisins, plain flour, breadcrumbs, muscovado sugar, eggs and 2 tbsp brandy in a large bowl

AlmondsBramley ApplesCandied PeelNutmegRaisinsPlain FlourBreadcrumbsMuscovado SugarEggsBrandy

Step 6

Grate a quarter of the butter into the bowl, stir, repeat until all the butter is grated, then stir for 3-4 minutes

Butter

Step 7

Generously butter two 1.2 litre bowls and line each with a circle of baking parchment

Butter

Step 8

Pack the pudding mixture into the prepared bowls

Step 9

Cover bowls with a double layer of baking parchment pleated for expansion and tie with string, trimming excess

Step 10

Wrap each bowl in two sheets of foil to make a watertight double package and add a string handle for lifting

Step 11

Boil or oven-steam the puddings for 8 hours, topping up water as necessary, then remove and cool overnight

Step 12

Discard the wrappings, re-wrap puddings in fresh baking parchment, foil and string and store in a cool dry place

Step 13

Cream the butter with orange zest and icing sugar, gradually beat in brandy and chopped stem ginger, then chill the brandy butter to set

ButterBrandy

Step 14

On Christmas Day boil or oven-steam the puddings for 1 hour, then unwrap and turn out

Step 15

Warm 3-4 tbsp brandy, pour it over the pudding and set light to flame

Brandy