Classic Christmas Pudding

Name: Classic Christmas Pudding
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 12
Cuisine: British
Ingredients: 50 g Almonds; 2 pcs Cooking apples; 200 g Candied peel; 1 pcs Nutmeg; 1 kg Raisins; 140 g Wheat flour; 100 g Breadcrumbs; 100 g Caster sugar; 3 pcs Eggs; 2 tbsp Brandy or cognac; 250 g Butter; 1 to taste Orange zest; 100 g Icing sugar; 50 g Crystallised ginger

A traditional British Christmas pudding — a dense, aromatic dessert with dried fruits, spices, and brandy. Steamed for hours and can be stored for months, becoming even more rich and flavourful by the holiday.

Ingredients

50 g Almonds
2 pcs Cooking apples
200 g Candied peel
1 pcs Nutmeg
1 kg Raisins
140 g Wheat flour
100 g Breadcrumbs
100 g Caster sugar
3 pcs Eggs
2 tbsp Brandy or cognac
250 g Butter
1 to taste Orange zest
100 g Icing sugar
50 g Crystallised ginger

Instructions

Prepare all ingredients. Roughly chop the almonds. Peel the apples, remove the cores and chop finely. Using a sharp knife, shred the candied peel (it's best to do this by hand rather than in a food processor). Grate three-quarters of the nutmeg on a grater — yes, that's a lot, but it's correct.
In a large bowl, combine the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, caster sugar, eggs and 2 tablespoons of brandy. Mix thoroughly.
Grate the butter directly in its wrapper, a quarter at a time, into the bowl and stir vigorously. Repeat until all the butter is grated. Continue stirring for another 3–4 minutes — the mixture is ready when it settles slightly after each stir. Invite your family to stir and make a wish!
Generously butter two 1.2-litre pudding moulds and place a round of greaseproof paper in the bottom of each. Pack the pudding mixture firmly into the moulds. Cover with a double layer of greaseproof paper, making pleats for expansion during cooking, and tie securely with string (hold the paper in place with a rubber band while tying). Trim off any excess paper.
Place each mould on a large piece of foil, fold the edges up, then place another sheet of foil on top and fold down, creating a double sealed package. Tie again with string and make a handle for easy lifting of the pudding.
Steam the puddings for 8 hours, topping up with water as needed. Remove from the moulds and cool overnight. Once completely cooled, remove the old wrapping and rewrap in fresh greaseproof paper, foil and string. Store in a cool dry place until Christmas.
For the brandy butter, beat the softened butter with orange zest and icing sugar, gradually adding brandy and chopped crystallised ginger. Transfer to a serving bowl, mark with a fork and refrigerate until set. The butter keeps for a week in the refrigerator or up to 6 weeks in the freezer.
On Christmas Day, steam the pudding for a further 1 hour. Unwrap and turn out of the mould. For the flambé, warm 3–4 tablespoons of brandy in a small saucepan, pour over the pudding and ignite.