Christmas Pudding

Ingredients

• 1 cup raisin
• 1 cup sultanas
• 1 cup currant
• 0.5 cup mixed candied peel
• 0.5 cup stout
• 0.25 cup brandy (soaking)
• 1 large lemon – zest finely grated
• 1 large orange – zest finely grated
• 1 medium apple – peeled and coarsely grated
• 0.75 cup dark brown sugar – packed
• 2 tbsp black treacle
• 2 large egg – beaten
• 1 cup fresh breadcrumbs
• 0.5 cup all-purpose flour
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp ground allspice
• 0.25 tsp ground cloves
• 0.25 tsp fine sea salt
• 1.25 cups shredded beef suet
• 1 tbsp unsalted butter – softened (for greasing basin)
• 4 quarts water – for steaming
• 0.25 cup brandy (feeding) – for feeding during maturation
• 3 tbsp brandy (flaming) – warmed, for flaming
• brandy butter – for serving
• custard – warm (for serving)

Instructions

1. Combine the raisins, sultanas, currants, and mixed candied peel in a large bowl. Pour in the stout and the brandy (soaking), then finely grate the zest of the lemon and orange over the bowl; stir to coat. Cover and let macerate 12–24 hours at cool room temperature.
2. When ready to cook, peel and coarsely grate the apple. Stir the grated apple, dark brown sugar, and black treacle into the macerated fruit until evenly combined.
3. Beat the eggs, then stir them into the fruit mixture until glossy and cohesive.
4. In a separate bowl, whisk together the fresh breadcrumbs, all-purpose flour, ground cinnamon, ground nutmeg, ground allspice, ground cloves, and fine sea salt. Stir in the shredded beef suet until evenly distributed.
5. Fold the dry mixture into the fruit mixture until no dry pockets remain. Cover and let stand 15 minutes so the crumbs hydrate; the batter should be a thick dropping consistency.
6. Butter a 1.5-quart pudding basin with the unsalted butter and line the base with a parchment circle. Spoon in the batter, pressing to eliminate air pockets, and level the top.
7. Cover the basin with a pleated layer of parchment and foil (shiny side out), tied tightly with kitchen string; make a foil handle for lifting.
8. Set a trivet or inverted saucer in a deep pot, place the covered basin on it, and pour in the water to come halfway up the sides. Bring to a gentle simmer over medium-low heat, cover the pot, and steam 5.5–6.5 hours, topping up to maintain the level and adjusting heat so it barely simmers; it is done when the pudding is firm and a skewer inserted in the center comes out clean and hot.
9. Lift out the basin, remove the coverings, and let cool 15 minutes. Replace with a fresh parchment circle, then re-cover with foil. Cool completely to room temperature.
10. To mature, uncover briefly and spoon 1–2 tbsp of the brandy (feeding) over the surface, then re-cover. Store in a cool, dark place up to 6 weeks, feeding with more brandy once a week until used.
11. On the day of serving, re-cover the basin with fresh parchment and foil. Steam the pudding again in the same manner for 2 hours, until heated through and springy to the touch.
12. Warm the brandy (flaming) gently in a small pan. Unmold the hot pudding onto a warm serving plate, pour the warmed brandy around the base and over the top, and ignite carefully with a long match; let the flames subside.
13. Serve thick slices with brandy butter and warm custard.