Classic Christmas Pudding

Steps

1. Prepare the ingredients: coarsely chop almonds, peel, core, and chop Bramley apples, and finely chop candied peel. Grate three-quarters of a whole nutmeg.
2. In a large bowl, combine the almonds, apples, candied peel, grated nutmeg, raisins, plain flour, breadcrumbs, muscovado sugar, eggs, and brandy. Mix well.
3. 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!
4. 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.
5. Wrap each bowl in foil, creating a watertight seal, and tie with string, making a handle for easy lifting.
6. 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.
7. 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.
8. On Christmas Day, steam or boil the pudding for 1 hour. Unwrap, turn out, and optionally flame with warmed brandy.