Classic Christmas pudding

Method15 steps

1. 1

   Step 1: Coarsely chop all the blanched almonds (50g).

   Uses 50g blanched almonds

2. 2

   Step 2: Peel, core and chop both cooking apples. Chop the candied peel (200g) by hand. Grate three quarters of the whole nutmeg, keeping the unused quarter separately.

   Uses 2 large Bramley Apples · 200g Candied Peel · Grated¾of the available whole nutmeg

3. 3

   Step 3: Mix the prepared almonds, apples, peel and nutmeg with all the raisins (1kg), flour (140g), breadcrumbs (100g) and light muscovado sugar (100g). Beat all three eggs and stir them in with the pudding-mixture brandy (2tbsp).

   Uses All chopped almonds · All chopped apples/peel and the grated¾nutmeg · 1kg Raisins · 140g Plain Flour · 100g soft fresh white breadcrumbs · 100g light muscovado sugar · 3 Large Eggs · 2tbsp brandy for the pudding mixture

4. 4

   Step 4: Grate one quarter of the cold pudding butter (250g) into the mixture and stir in. Repeat until all 250 g butter is incorporated, then stir for three to four minutes until the mixture settles slightly after each stir.

   Uses All the mixed pudding ingredients · 250g cold butter for the pudding mixture

5. 5

   Step 5: Scrape the bowl down and give the mixture a final thorough stir so the fruit and butter are distributed evenly throughout.

   Uses All the finished pudding mixture

6. 6

   Step 6: Generously butter two 1.2 litre pudding basins with separate greasing butter and line each bottom with a baking-paper circle. Divide the complete pudding mixture equally between them and pack it in.

   Uses Extra butter to grease both pudding basins, as needed · All the pudding batter, divided equally between two basins

7. 7

   Step 7: Cover each basin with a double layer of baking paper, pleated for expansion. Tie firmly with string and trim surplus paper.

   Uses Both raw puddings in their greased basins

8. 8

   Step 8: Enclose each basin in two layers of foil, wrapping from below and above to make a watertight package. Tie with more string, making a sturdy handle for lifting.

   Uses Both covered raw puddings

9. 9

   Step 9: Put each wrapped basin on a trivet in a large saucepan. Pour hot water around each to about halfway up the basin, below its rim. Cover the pans and bring the water to a gentle simmer.

   Uses Both protected pudding basins · Water for the two initial steaming baths, as needed

10. 10

    Step 10: Cook both puddings in their covered water baths for eight hours, maintaining a gentle simmer and topping up with hot water so the pans do not boil dry. Lift the basins out carefully. Once the escaping steam settles, refrigerate promptly, within two hours, to cool overnight before the next-day serving.

    Initial eight-hour pudding cooking · 480 minUses Both puddings and their steaming setups · Hot water for topping up the two baths, as needed

11. 11

    Step 11: When the puddings are cold, remove the damp wrappings and enclose each basin in fresh baking paper and foil, tied with string. Keep the protected puddings refrigerated until reheating for the next-day meal.

    Uses Both fully cooled cooked puddings

12. 12

    Step 12: Wash and finely zest half the orange and finely chop both stem-ginger (2pieces) pieces. Cream the separate softened unsalted butter (175g) with the orange zest and icing sugar (5tbsp). Gradually beat in the serving-butter brandy (4tbsp) and chopped stem ginger.

    Uses 175g softened unsalted butter for brandy and ginger butter · Zest of½orange · 5tbsp icing sugar for brandy and ginger butter · 4tbsp brandy for brandy and ginger butter · 2pieces stem ginger, finely chopped in step12

13. 13

    Step 13: Transfer the brandy butter to a small bowl, mark its surface with a fork, cover and refrigerate until firm for serving.

    Uses All the prepared brandy butter

14. 14

    Step 14: On the next-day serving, return both wrapped basins to covered water baths and heat for one hour, topping up the water as needed. Continue until the centres are piping hot, reaching 74°C / 165°F. Carefully unwrap and turn out both puddings.

    Reheat the cooked puddings for serving · 60 minUses Both cooked wrapped puddings · Fresh hot water for both reheating baths and top-ups

15. 15

    Step 15: Serve each pudding in eight portions with the chilled brandy and ginger butter. If flaming a pudding, warm only its separate three-to-four-tablespoon brandy portion in a small pan, remove from the heat, pour over the pudding and ignite with a long match away from your face. Let the flames go out before portioning; repeat with another measured portion only if flaming the second pudding.

    Uses Both finished hot puddings · All prepared serving butter · Optional extra brandy:3–4tbsp for each pudding served