Classic Christmas pudding

Instructions

1- Get everything for the pudding prepared.

2- Chop the almonds coarsely.

3- Peel, core and chop the cooking apples.

4- Sharpen your knife and chop the candied peel.

5- (You can chop the almonds and apples in a food processor, but the peel must be done by hand.

6- ) Grate three quarters of the nutmeg (sounds a lot but it's correct).

7- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.

8- 
 Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together.

9- Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir.

10- Ask the family to stir too, and get everyone to make a wish.

11- 
 Generously butter two 1.

12- 2 litre bowls and put a circle of baking parchment in the bottom of each.

13- Pack in the pudding mixture.

14- Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying).

15- Trim off any excess paper.

16- 
 Now 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 and bring it down underneath to make a double package (this makes the puddings watertight).

17- Tie with more string, and make a handle for easy lifting in and out of the pan.

18- Watch our video to see how to tie up a pudding correctly.

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

20- Remove from the pans and leave to cool overnight.

21- When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string.

22- Store in a cool, dry place until Christmas.

23- 
 To make the brandy butter, cream the butter with the orange zest and icing sugar.

24- Gradually beat in the brandy or cognac and chopped stem ginger.

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

26- The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.

27- 
 On Christmas Day, boil or oven steam for 1 hr.

28- Unwrap and turn out.

29- To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.