Christmas pudding with brandy cream

Method

1. Put the dried fruit, dates, candied peel and whiskey in a pan and simmer for 3 minutes. Remove from the heat, cover and leave to soak for at least 1 hour.
2. Mix the ground almonds, apples and lemon zest and juice in a bowl. Divide the golden syrup and almonds between 2 x 1-litre pudding basins.
3. Mix the butter, sugar and eggs in a bowl until combined. Mix in the flour and cinnamon, then stir in the soaked fruit and almond and apple mixture.
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4. Spoon into the pudding basins. Gently bang the bowls on the work surface to release any air bubbles. Cut 2 rounds of baking paper to fit over the top, then cut 2 more rounds wider than the rim of the basin. Fold a crease into the paper and place over the basin and tie with a long piece of string under the lip of the bowl and over the top again. Tie at the other side to make a handle.
5. Place upturned saucers in 2 large pans, place the basins on top and pour hot water around to come to three-quarters of the way up the sides of the puddings. Cover and steam for 3 hours, keeping the water topped up. Insert a skewer into the centre, it’s ready if it comes out clean.
6. Remove from the pans and cool. Remove the top paper lid and cover with a new one. Store in a cool place for up to 6 weeks. Reheat by steaming for 1 hour in the same way, then turn out, pour over hot whiskey and ignite.
7. For the brandy cream, whip the cream until just stiff and fold in the sifted icing sugar and brandy. Serve alongside the Christmas pudding.