Christmas pudding

Serves: 8

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Total Time: 380

Prep Time: 30

Cook Time: 350

• 225 gram(s) fresh white breadcrumbs
• 50 gram(s) plain flour
• 225 gram(s) shredded suet
• 2 teaspoon(s) ground allspice
• 1 teaspoon(s) ground cinnamon
• 225 gram(s) soft, light brown sugar
• 200 gram(s) currants
• 200 gram(s) golden sultanas
• 65 gram(s) (2 1/2oz) chopped mixed peel
• 65 gram(s) (2 1/2oz) chopped almonds
• Finely grated zest of 1/2 orange
• Finely grated zest of 1 lemon
• 1 small Bramley apple, peeled, cored and coarsely grated
• 4  eggs, beaten
• 4 tablespoon(s) brandy
• Brandy butter, to serve

Method

1. Place all the pudding ingredients except the eggs and brandy into a large mixing bowl. Stir. Add the final ingredients, mix to blend.
2. Line the base of a 11/2 l (21/2 pt) heatproof pudding basin with non-stick baking parchment and lightly grease. Fill the basin with pudding mixture, pressing down well. Cover with a disc of greaseproof paper, then cover the whole basin with greaseproof paper and foil, pleating them in the centre. Secure under rim with string.
3. Place the basin in a steamer or large saucepan on top of an overturned saucer and fill up to two-thirds with boiling hot water. Cover and simmer gently for 4-5 hours, topping up the water so that it doesn't boil dry. Remove pudding from the steamer and allow to cool. Then cover tightly and store in a cool, dark, dry place for 5-6 weeks. On Christmas Day, steam the pudding, as before, for 2-3 hours, or reheat in a microwave for 12-15 minutes. Serve with brandy butter.
4. Cook's note Make the Christmas pudding, store in a cool, dark place and 'feed' occasionally with spoonfuls of alcohol of your choice. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

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