Classic Christmas Pudding

Instructions

1. 1

   Prepare the Ingredients

   8 min

   Start by coarsely chopping almonds to enhance their texture. Next, peel, core, and dice the Bramley apples into small pieces to ensure they blend well with the other ingredients. Finally, finely chop the candied peel and grate three-quarters of a whole nutmeg to release its aromatic oils.

2. 2

   Mix the Dry Ingredients

   6 min

   In a spacious mixing bowl, combine the chopped almonds, apples, candied peel, and grated nutmeg with raisins, plain flour, breadcrumbs, and muscovado sugar. Add the eggs and brandy to this mixture, stirring thoroughly until all components are well integrated and no dry flour remains visible.

3. 3

   Incorporate the Butter

   4 min

   Grate the butter directly into the mixture while it’s still in its wrapper to minimize mess. Stir vigorously for about 3-4 minutes until the mixture becomes smooth and cohesive, ensuring the butter is completely melted and incorporated. Gather family members to take turns stirring and making a wish for good luck!

4. 4

   Prepare the Pudding Bowls

   ~3.5 hr

   Generously coat two 1.2-litre bowls with butter, ensuring even coverage to prevent sticking. Place a circle of baking parchment at the bottom of each bowl for additional non-stick protection. Firmly pack the pudding mixture into the bowls, filling them to the brim, and cover each with a double layer of baking parchment, making pleats to allow for expansion during cooking. Securely tie with string to keep the layers in place.

5. 5

   Seal with Foil

   5 min

   Wrap each bowl tightly in foil, ensuring a watertight seal to prevent moisture loss during steaming. Use additional string to create a handle for easy lifting, making sure it is secure yet allows for some space for the pudding to expand.

6. 6

   Steam the Puddings

   1 min

   Set up a steamer or a large pot with a rack, and steam the puddings for a full 8 hours, replenishing the water as necessary to maintain steam. Once the steaming is complete, carefully remove the bowls from the pot and allow them to cool overnight at room temperature. After cooling, rewrap the puddings in new parchment, foil, and string for storage until Christmas day.

7. 7

   Make the Brandy Butter

   8 min

   To prepare the brandy butter, start by creaming together the butter, orange zest, and icing sugar in a mixing bowl. Gradually blend in more brandy and finely chopped stem ginger until the mixture is smooth and creamy. Store it in the refrigerator until it firms up, making it easier to spread when serving.

8. 8

   Final Preparation on Christmas Day

   ~4.5 hr

   On Christmas Day, steam or boil the pudding for 1 hour to reheat thoroughly. After cooking, carefully unwrap the pudding and turn it out onto a serving plate. For a festive touch, you can optionally warm some brandy and flame the pudding before serving for a dramatic presentation.