Christmas Pudding

Method

1. Chop the almonds coarsely. Peel, core and chop the apples
   

2. Mix all the ingredients for the pudding, except the Unsalted Whirl, in a large bowl.
   

3. Pour a quarter of the Unsalted Whirl into the bowl, then stir everything together. Repeat until all the Unsalted Whirl is gone.
   

4. Grease two 1.2 litre/ 2 pint bowls and put a disc of greaseproof paper in the bottom of each with Unsalted 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.
   

5. 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.
   

6. Boil or oven steam the puddings for 8 hours, topping up with water as necessary.
   

7. Once cooked remove from the pans and leave to cool overnight.