Dessert

Chop the almonds coarsely
Peel, core and chop the Bramley apples
Chop the candied peel by hand
Grate three quarters of the nutmeg
Mix the almonds, apples, candied peel, nutmeg, raisins, plain flour, breadcrumbs, muscovado sugar, eggs and 2 tbsp brandy in a large bowl
Grate a quarter of the butter into the bowl, stir, repeat until all the butter is grated, then stir for 3-4 minutes
Generously butter two 1.2 litre bowls and line each with a circle of baking parchment
Pack the pudding mixture into the prepared bowls
Cover bowls with a double layer of baking parchment pleated for expansion and tie with string, trimming excess
Wrap each bowl in two sheets of foil to make a watertight double package and add a string handle for lifting
Boil or oven-steam the puddings for 8 hours, topping up water as necessary, then remove and cool overnight
Discard the wrappings, re-wrap puddings in fresh baking parchment, foil and string and store in a cool dry place
Cream the butter with orange zest and icing sugar, gradually beat in brandy and chopped stem ginger, then chill the brandy butter to set
On Christmas Day boil or oven-steam the puddings for 1 hour, then unwrap and turn out
Warm 3-4 tbsp brandy, pour it over the pudding and set light to flame