Begin by getting all your ingredients ready. Coarsely chop the blanched almonds and peel, core, and chop the Bramley apples into small pieces. Finely chop the candied peel by hand (this step ensures the right texture). Grate three-quarters of the nutmeg using a fine grater.

In a large mixing bowl, combine the almonds, chopped apples, candied peel, grated nutmeg, raisins, plain flour, breadcrumbs, light muscovado sugar, eggs, and 2 tablespoons of brandy or cognac.

Keep the butter cold and in its wrapper for easier handling. Grate about a quarter of the butter into the bowl, mix it into the mixture, and continue this process until all the butter is grated. Stir the mixture thoroughly for 3-4 minutes, or until it starts to settle slightly between stirs. Involve family members in stirring and let everyone make a wish for fun tradition.

Generously grease two 1.2-litre pudding basins with butter and place a circle of baking parchment at the base of each. Spoon the pudding mixture into the bowls, pressing down lightly to pack it in. Cover the tops with a double layer of baking parchment, ensuring to pleat it for expansion. Secure the parchment with string, using a rubber band to hold the paper in place while tying. Trim off any excess paper.

Place each pudding basin on a large sheet of foil and bring the edges up over the top. Add another layer of foil over the top and fold it underneath to form a watertight seal. Tie with string and create a handle to make lifting easier.

Place the bowls in a large pan, ensuring they are not touching the bottom by using a trivet or upturned plate. Fill the pan with boiling water to halfway up the sides of the bowls. Cover and steam for 8 hours, topping up with boiling water as needed. Remove the puddings from the pan and let them cool completely overnight. Once cooled, remove the used parchment and foil and re-wrap with fresh layers. Store in a cool, dry place until Christmas.

In a medium bowl, cream the softened butter together with the orange zest and icing sugar until light and fluffy. Gradually add the brandy or cognac, then stir in the finely chopped stem ginger. Transfer the mixture to a small dish, create decorative swirls with a fork, and refrigerate until firm. This butter can be made a week in advance or frozen for up to six weeks.

On Christmas Day, steam the puddings again for 1 hour before serving. Unwrap and invert onto a serving plate. To flame the pudding, gently heat 3-4 tablespoons of brandy in a small saucepan, pour it over the pudding, and carefully ignite it to create a festive spectacle. Serve with the prepared brandy butter.