5 - (You can chop the almonds and apples in a food processor, but the peel must be done by hand.
Classic Christmas pudding | Taste Board
6 - ) Grate three quarters of the nutmeg (sounds a lot but it's correct).
7 - Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
8 - Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together.
9 - Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir.
10 - Ask the family to stir too, and get everyone to make a wish.
11 - Generously butter two 1.
12 - 2 litre bowls and put a circle of baking parchment in the bottom of each.
13 - Pack in the pudding mixture.
14 - 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).
15 - Trim off any excess paper.
16 - 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).
17 - Tie with more string, and make a handle for easy lifting in and out of the pan.
18 - Watch our video to see how to tie up a pudding correctly.
19 - Boil or oven steam the puddings for 8 hrs, topping up with water as necessary.
20 - Remove from the pans and leave to cool overnight.
21 - When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string.
22 - Store in a cool, dry place until Christmas.
23 - To make the brandy butter, cream the butter with the orange zest and icing sugar.
24 - Gradually beat in the brandy or cognac and chopped stem ginger.
25 - Put in a small bowl, fork the top attractively and put in the fridge to set.
26 - The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
27 - On Christmas Day, boil or oven steam for 1 hr.
28 - Unwrap and turn out.
29 - To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
