Step 1

Peel, core and chop the apples. Beat butter and sugar together until pale, then add apples, currants, almonds and nutmeg. Fold in breadcrumbs.

Step 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.