Instructions
Begin by gathering all your ingredients for the pudding. Coarsely chop the almonds to release their delightful crunch, and peel, core, and chop the Bramley apples, which will add a fresh tartness balancing the sweetness. Carefully sharpen your knife before chopping the candied peel by hand, ensuring the pieces are just right to infuse their citrusy aroma without overpowering the pudding. Grate three-quarters of the nutmeg; though it sounds like a generous amount, it imparts a comforting warmth essential to the pudding’s character. In a large bowl, combine the chopped almonds, apples, candied peel, grated nutmeg, raisins, plain flour, breadcrumbs, light muscovado sugar, eggs, and 2 tablespoons of brandy or cognac. Holding the cold butter in its wrapper, grate about a quarter into the bowl. Stir the mixture thoroughly to integrate the butter evenly, then repeat the grating and stirring until all butter is incorporated. Continue to stir gently for 3 to 4 minutes – the mixture is ready when it slightly subsides after each stir. For a touch of festive fun, invite family members to join the stirring and make a wish for the holidays. Generously butter two 1.2-liter pudding bowls and place a circle of baking parchment at the bottom of each to prevent sticking. Pack the pudding mixture firmly into the bowls to ensure a compact and moist result. Cover each with a double layer of baking parchment, carefully pleating it to allow room for the pudding to expand during cooking, then tie securely with string, using a rubber band to hold the parchment in place while tying. Trim any excess paper neatly. Set each bowl on a large sheet of foil, bring the edges up over the top, and cover with another sheet of foil, bringing its edges down underneath to create a watertight seal. Tie with additional string and form a handle from the string to safely lift the puddings in and out of the cooking pot. For visual guidance, watching a video on how to tie a pudding can be very helpful. Boil or oven-steam the puddings for eight hours, ensuring to top up with boiling water as needed to maintain steam and prevent burning. After cooking, carefully remove from the pans and allow to cool overnight. Once cold, discard the used parchment and foil wrappings, then re-wrap the puddings in fresh baking parchment, foil, and string for storage. Keep them in a cool, dry place until Christmas Day. To prepare the brandy butter, cream the butter with freshly grated orange zest and sifted icing sugar until light and fluffy. Gradually beat in brandy or cognac along with finely chopped stem ginger for a spicy kick. Transfer to a small bowl, use a fork to create an attractive textured surface, and chill in the fridge until firm. This butter keeps well in the fridge for up to a week or can be frozen for six weeks, making it perfect to prepare ahead. On Christmas Day, reheat the puddings by boiling or oven-steaming for an additional hour. Carefully unwrap and turn out onto serving plates. To add a dramatic finish, gently warm 3 to 4 tablespoons of brandy in a pan, pour it over the pudding, and ignite with care to create a spectacular flaming presentation. Serve immediately with a generous dollop of brandy butter and enjoy the heartwarming flavors of this timeless Christmas treat.
