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- 50g blanched almonds
- 2 large Bramley cooking apples
- 200g box candied peel (in large pieces)
- 1 whole nutmeg (you'll use ¾ of it)
- 1kg raisins
- 140g plain flour
- 100g soft fresh white breadcrumbs
- 100g light muscovado sugar, crumbled if it looks lumpy
- 3 large eggs
- 2 tbsp brandy or cognac, plus extra to light the pudding
- 250g packet butter, taken straight from the fridge
- 4tbsp golden syrup
- 170g caster sugar
- 170g butter (room temperature)
- 3 eggs, beaten
- 170g self raising flour
- Custard
- 2 heaped tbsps basmati or pudding rice
- 2 heaped tbsps granulated sugar
- knob butter
- 700ml whole milk
- pinch of grated nutmeg or lemon zest
sfy39587stp18
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