- 50g blanched almond
- 2 large Bramley cooking apples
- 1kg raisins
- 140g plain flour
- 100g soft fresh white breadcrumb
- 100g light muscovado sugar, crumbled if it looks lumpy
- 3 large eggs
- 2 tbsp brandy, plus extra to flame
- 250g Whirl Butter Substitute
- Chop the almonds coarsely. Peel, core and chop the apples
- Mix all the ingredients for the pudding, except the Whirl, in a large bowl
- Pour a quarter of the Whirl into the bowl, then stir everything together. Repeat until all the Whirl is gone
- Grease two 1.2 litre/ 2 pint bowls and put a disc of greaseproof paper in the bottom of each with Whirl. Pack in the pudding mixture. Cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package. Tie with more string, and make a handle for easy lifting in and out of the pan.
- Boil or oven steam the puddings for 8 hours, topping up with water as necessary.
- Once cooked remove from the pans and leave to cool overnight.