I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England.
One of the, many, great things about a classic steamed Christmas pudding is that you can get all of the cooking and steaming out of the way ahead of time and reheat in the microwave when you& ready to eat.
Make this pudding in a two-quart lidded metal pudding mold. Coat the mold with caramel before you add the caramelized apples and dense batter. When unmolded, the caramelized apples become a glistening topping.