Instructions
Step 1: Prepare the ingredients.Coarsely chop the 50g almonds.Peel, core, and chop the 2 large Bramley apples.Chop the 200g candied peel using a knife.Grate three-quarters of the whole nutmeg.Step 2: Mix the pudding ingredients.In a very large bowl, combine the chopped almonds, chopped apples, chopped candied peel, grated nutmeg, 1kg raisins, 140g plain flour, 100g breadcrumbs, 100g muscovado sugar, 3 large eggs, and 2 tablespoons of brandy.Grate the 250g butter directly into the bowl. Grate about a quarter of the butter, stir, then repeat this process until all butter is added.Stir the entire mixture for 3 to 4 minutes. The mixture is ready when it noticeably subsides slightly after each stir.Step 3: Prepare the pudding basins.Generously butter the inside of two 1.2-litre heatproof pudding basins.Place a circular piece of baking parchment at the bottom of each buttered basin.Divide the pudding mixture evenly between the two prepared basins.Step 4: Wrap the puddings for steaming.Cut two pieces of baking parchment, each large enough to cover a basin with an overhang.Create a pleat in the center of each parchment piece. This pleat allows the pudding to expand during cooking.Place one pleated parchment piece over the top of each filled basin.Secure the parchment tightly with kitchen string around the rim of the basin. A rubber band can temporarily hold the paper while you tie the string. Trim any excess paper.Place each wrapped basin onto a large sheet of aluminum foil. Bring the foil edges up and over the top of the basin, sealing it.Place a second large sheet of foil over the top of the basin and bring its edges down underneath, creating a double-layer, watertight seal.Tie more kitchen string around the foil package, creating a loop or handle for easy lifting.Step 5: Steam the puddings for initial cooking.Place the wrapped puddings in a large pot or steamer. Ensure there is a trivet or heatproof plate under the puddings to prevent direct contact with the pot bottom.Add boiling water to the pot until it reaches halfway up the sides of the pudding basins.Cover the pot with a tight-fitting lid.Boil or steam the puddings for 8 hours.Regularly check the water level every 30-60 minutes and add more boiling water as needed to maintain the halfway level.Step 6: Cool and store the puddings.After 8 hours, carefully remove the puddings from the pot.Allow them to cool completely at room temperature, ideally overnight.Once cold, remove all the used baking parchment, foil, and string.Re-wrap each pudding tightly in a fresh piece of baking parchment, then in a fresh piece of aluminum foil, and finally secure with new kitchen string.Store the re-wrapped puddings in a cool, dry place until Christmas.Step 7: Reheat and serve on Christmas Day.On Christmas Day, place the re-wrapped puddings back into a large pot or steamer.Add boiling water to the pot until it reaches halfway up the sides of the pudding basins.Cover the pot and boil or steam the puddings for 1 hour.Carefully unwrap the hot puddings and turn them out onto serving plates.To flame: Gently warm 3 to 4 tablespoons of brandy in a small saucepan over low heat. Pour the warm brandy over the pudding. Carefully ignite the brandy using a long match or lighter. Serve immediately.