Christmas Pudding

In a large bowl, combine raisins, apple, 1/2 cup brandy, the candied lemon, walnuts, hazelnuts, cider, cherries, and orange zest; mix well. Cover and let stand 24 hours at room temperature.

In a large bowl, whisk together egg and egg yolk. Whisk in brown sugar and black currant jelly. Stir in undrained fruit mixture and the beef suet.

In a medium bowl, whisk together flour, ground oats, breadcrumbs, baking powder, cinnamon, ginger, mace, salt, rosemary and allspice. Fold one-third of the flour mixture into the fruit mixture until fully blended. Repeat until all of the flour mixture is added.

Heavily butter a 1 1/2-quart enamel basin or heatproof bowl. Pour batter into basin. Cover with a double layer of parchment paper and a sheet of foil; secure by tying with 100 percent cotton kitchen string. Refrigerate overnight.

Place basin in a steamer insert set over a pot of simmering water. (The water should be just below the bottom of steamer insert.) Cover and steam 8 hours. Keep an eye on the water level, adding boiling water from a kettle from time to time as needed.

Remove pudding from steamer. To serve immediately, let cool 15 minutes; remove as directed in Step 7 and continue to Step 8. Or let the pudding cool completely on a wire rack. Remove foil and parchment paper, replacing them with fresh sheets. If you like, store in refrigerator up to 1 month.

To serve, heat the pudding by steaming it as directed in Step 5 for 2 1/4 hours. Remove pudding from steamer and remove foil and parchment paper. Let pudding cool on a wire rack 15 minutes. Slide a thin metal spatula around pudding to loosen it, then turn out onto a warmed plate.

Carefully warm 1/4 cup brandy in a metal ladle over medium heat. As soon as the brandy is hot, ask someone to light it. Place ladle, now gently flaming, on top of pudding---but don't pour it over until you reach the table. Pour brandy slowly over pudding, sides and all, and watch it flame to the cheers of the assembled company!