Some cooks age their Christmas pudding for up to a year. This recipe, an adaptation of one in The Constance Spry Cookery Book (J. M. Dent and Sons, 1956), is much quicker but yields equally good results.

FOR THE PUDDING:
1 tbsp. butter
3 1⁄2 cups fresh white bread crumbs
2 cups dried currants
1 3⁄4 cups seedless golden raisins
1 3⁄4 cups seedless raisins
1 1⁄2 cups light brown sugar
1 cup self-rising flour
1⁄3 lb. cold beef suet, membranes removed, grated
2⁄3 cup stout, such as Guinness
1⁄4 cup finely chopped candied lemon peel
1⁄4 cup finely chopped candied orange peel
1⁄4 cup slivered almonds
1 tsp. freshly grated nutmeg
1⁄2 tsp. ground allspice
1⁄2 tsp. salt
3 eggs, lightly beaten
1 granny smith apple, stemmed, cored, peeled, and
   coarsely grated
Juice and finely grated zest of a small orange

FOR THE CUSTARD:
4 cups milk
1⁄2 cup sugar
8 egg yolks
1⁄4 tbsp. flour
1 vanilla bean, halved lengthwise

1⁄2 cup brandy, optional

1. For the pudding: Grease a 10-cup pudding basin or a heatproof ceramic bowl with butter; set aside. Put bread crumbs, currants, raisins, sugar, flour, suet, stout, peels, almonds, nutmeg, allspice, salt, eggs, apple, and orange juice and zest into a large bowl; mix well. Transfer mixture to basin; pat down to remove any air pockets. Cover basin with 2 layers of waxed paper and 2 layers of foil; tie tightly with twine.

2. Put basin on a rack in a wide deep pot. Add enough water to reach two-thirds of the way up the sides of the basin. Cover; bring to a simmer over high heat. Reduce heat to medium-low to maintain a simmer; steam for 8 hours (replenish water as necessary). Carefully remove basin; let cool slightly, about 10 minutes. Remove twine, foil, and paper. Run a knife around edge of pudding to loosen it; turn it out onto a serving platter.

3. For the custard: Whisk together milk and sugar in a small pot; bring just to a boil over medium-high heat. Whisk yolks in a medium heatproof bowl until frothy. While whisking constantly, gradually pour in hot milk mixture; whisk in flour and vanilla. Pour water into a medium pot to a depth of 2"; bring to a simmer over medium-low heat. Place bowl of egg–milk mixture over simmering water; cook, stirring constantly, until it resembles a thin pudding, about 35 minutes. Strain custard through a fine sieve into a pitcher or bowl.

4. To serve: Warm brandy in a pot; carefully light brandy with a match and pour over pudding. When flames die out, serve with custard (4 tbsp. per serving).