The Ultimate English Christmas Pudding

• 75 g butter, softened, plus extra
• butter, for greasing
• 450 g dried fruit (use a mixture of sultanas, raisins and snipped apricots)
• 1 small cooking apple, peeled, cored and roughly chopped (about 175g/6oz)
• 1 orange, juice and rind of, finely grated
• 50 ml brandy or 50 ml rum, plus extra
• brandy or rum, for feeding and flaming
• 100 g light muscovado sugar
• 2 eggs
• 100 g self-raising flour
• 1 teaspoon ground mixed spice
• 40 g fresh white breadcrumbs
• 40 g whole shelled almonds, roughly chopped

1. Lightly butter a 1.4-litre (21/2-pint) pudding basin.
2. Cut a small square of foil and press into the base of the basin.
3. Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
4. Add the measured brandy or rum and leave to marinate for about one hour.
5. Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
6. Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
7. Add the dried fruits, apple and liquid and stir well.
8. Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
9. Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
10. Tie securely with string and trim off excess paper and foil with scissors***.
11. TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
12. TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
13. Remove the pudding from the steamer or pan and cool completely.
14. Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
15. Discard the paper and foil and replace with fresh. Store in a cool, dry place.
16. On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
17. To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
18. Serve with Rum Sauce or Brandy Butter.

butter, butter, raisins, cooking apple, orange, brandy, brandy, sugar, eggs, flour, ground mixed spice, fresh white breadcrumbs, almonds

Taken from www.food.com/recipe/the-ultimate-english-christmas-pudding-198360 (may not work)