CHRISTMAS PUDDING

 60 g blanched almonds

1 large apple

200 g candied orange, lemon, bergamot and  

Stem ginger

50 g prunes

50 g dried apricots

50 g raisins

50 g currents 

50 g sultanas 

1 cup METAXA brandy

All finely chopped and placed in a bowl with the brandy. Cover with cling film for 2 days, stirring occasionally. 

250 g butter just out of the fridge

140 g plain flour

100 g fresh breadcrumbs

Grated nutmeg to taste

100 g sugar

4 eggs

2 tbsp of brandy to flame the pudding  

Whipped cream

Generously butter 2 1.2 liter bowls and place a round of buttered baking parchment in each.  Place the pudding mixture in each bowl and cover it with buttered rounds of baking parchment. 

Steam the puddings one at a time in a wicker basket for 8 hours each and set aside in a dry place to cool. 

On Christmas day heat the pudding until piping hot.  Flame the brandy and pour it over the hot pudding and serve the flaming pudding sliced with whipped cream.