Method
1
Grease a 1.2-litre pudding basin with butter.
2
Combine the raisins, sultanas, currants, cranberries, candied peel, grated apple, and orange zest in a large bowl.
3
Stir in the breadcrumbs, flour, suet, brown sugar, cinnamon, and nutmeg.
4
Mix in the beaten eggs and brandy until the mixture is evenly combined.
5
Spoon the mixture into the prepared basin and press it down gently.
6
Cover the basin with a circle of parchment paper and a sheet of foil.
7
Tie kitchen string securely around the rim of the basin.
8
Place a trivet in a large, deep pot.
9
Set the pudding basin on the trivet.
10
Pour boiling water into the pot until it reaches halfway up the basin.
11
Cover the pot with a lid and steam the pudding over low heat for 5 hours.
12
Top up the pot with boiling water as needed to maintain the level.
13
Remove the basin from the pot and let it stand for 10 minutes.
14
Melt the butter in a saucepan over medium-low heat.
15
Stir in the sauce flour and cook for 1 minute.
16
Gradually whisk in the milk until the sauce is smooth.
17
Stir in the granulated sugar and simmer until the sauce thickens.
18
Remove the saucepan from the heat and stir in the sauce brandy.
19
Unmould the pudding onto a serving plate.
20
Dust the pudding lightly with icing sugar.
21
Place the rosemary sprig beside the pudding for a festive finish.
22
Serve the pudding warm with the brandy sauce.