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A dark, fruit-rich British Christmas pudding steamed until moist and tender, with raisins, sour cherries, candied orange peel, apple, warm spices, and brandy. Make it ahead for a pudding that improves as it rests.
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Soaked fruit brings concentrated sweetness and moisture, while apple and breadcrumbs keep the pudding tender. Long, gentle steaming melds the spices and brandy into a rich, cohesive crumb without drying the fruit.
Cool the pudding completely in its basin, cover tightly, and refrigerate for up to 2 weeks. For longer keeping, wrap the pudding and basin securely and freeze for up to 3 months.
Steam the refrigerated pudding for 90 minutes to 2 hours, or the frozen pudding for about 3 hours, until piping hot throughout. Check that the center reaches at least 74°C before serving.
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