Steamed English Christmas pudding

Ingredients

• 100 g of yeast flour
• 250 g of grapes
• 250 g of dried currants
• 25 g of candied citrus peel
• 1 small baking apple, diced
• 1 orange: zest and juice
• 1 lemon: zest and juice
• 75 g of unsalted butter, plus a little extra for greasing the pan
• 100 g of dark brown muscovado sugar
• 2 large eggs
• 1 teaspoon of mixed spices
• 40 g of breadcrumbs
• 40 g of chopped almonds
• 3 tablespoons of brandy, rum, or sherry, plus a little extra for flambé
• 350 g of butter infused with brandy

In a large bowl, combine the grapes, currants, candied peel, and apple with the lemon and orange zest and juice. Mix well and let it rest for an hour to allow the flavors to meld.

In a separate bowl, cream together the butter and sugar. Once the mixture is light and fluffy, gradually add the eggs.

Sift the flour and spices together in a separate bowl. Gradually add it to the sweetened butter, mixing in the breadcrumbs and almonds. Then, add the fruit mixture.

Generously butter a pudding mold and place a small circle of baking paper at the bottom.

Gently pour the mixture into the mold and level it. Cut out a sheet of baking paper and a sheet of aluminum foil, fold each in half to allow for expansion, place them on top of the mold, and secure with string.

Prepare the pudding using one of the following methods:

Steam for 8 hours: place the pudding in a steamer with simmering water. Cover and add more water as needed for 8 hours.

Boiling for 7 hours: Place a metal jar lid or another round, thin metal object at the bottom of a large saucepan to act as a tripod. Prepare two strips of string or aluminum foil, long enough to extend beyond the edge of the saucepan, and place them on the tripod so that you can easily remove the pudding. Then, immerse the pudding in the boiling water and let it boil for 7 hours.

Let the pudding cool for 1 to 2 hours. Once cooled, remove the parchment paper and aluminum foil, replacing them with fresh parchment paper and aluminum foil, and then store it in a cool, dry place. It can be frozen for up to 1 year.

To serve, steam or boil for 2 hours to reheat, then remove from the heat and place on a serving dish.

For flambé, heat a small amount of brandy in a saucepan, pour it over the warm pudding at the table, and ignite it with a match. Place a bowl of brandy-infused butter alongside to accompany it.