Instruction

• Get everything for the pudding prepared
• Chop the almonds coarsely
• Peel, core and chop the cooking apples
• Sharpen your knife and chop the candied peel
• (You can chop the almonds and apples in a food processor, but the peel must be done by hand
• ) Grate three quarters of the nutmeg (sounds a lot but it's correct)
• Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl
• 
 Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together
• Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir
• Ask the family to stir too, and get everyone to make a wish
• 
 Generously butter two 1
• 2 litre bowls and put a circle of baking parchment in the bottom of each
• Pack in the pudding mixture
• 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)
• Trim off any excess paper
• 
 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)
• Tie with more string, and make a handle for easy lifting in and out of the pan
• Watch our video to see how to tie up a pudding correctly
• Boil or oven steam the puddings for 8 hrs, topping up with water as necessary
• Remove from the pans and leave to cool overnight
• When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string
• Store in a cool, dry place until Christmas
• 
 To make the brandy butter, cream the butter with the orange zest and icing sugar
• Gradually beat in the brandy or cognac and chopped stem ginger
• Put in a small bowl, fork the top attractively and put in the fridge to set
• The butter will keep for a week in the fridge, or it can be frozen for up to six weeks
• 
 On Christmas Day, boil or oven steam for 1 hr
• Unwrap and turn out
• To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it