Complete your Christmas in July celebrations with rich apple pudding served with smooth custard.


  • 250g granny smith apples
  • 120g unsalted butter, softened
  • 240g caster sugar
  • 240g currants
  • 12 roasted whole almonds
  • 1/4 teaspoon grated nutmeg
  • 250g fresh white breadcrumbs
  • 3 eggs
  • 3 egg yolks
  • 125ml (1/2 cup) brandy
  • Custard, to serve


  1. Peel, core and chop the apples. Beat butter and sugar together until pale, then add apples, currants, almonds and nutmeg. Fold in breadcrumbs.
  2. Beat eggs and egg yolks, then stir into apple mixture with the brandy. Pour into a greased 1-litre pudding basin, cover with baking paper pleated in the middle, secure with string and cover with foil. Place in a saucepan with water halfway up the sides. Bring to the boil, then reduce heat to low and steam for 3 hours (keep an eye on water level, top up when necessary). Set aside for 10 minutes. Turn out and serve with custard.