Classic Christmas Pudding

First, prepare the filling: chop the dried fruit, place it in a deep container, and pour in the cognac. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
Once the dried fruit has absorbed all the alcohol, we can continue: add the orange zest, its juice, and the coarsely grated apple.

We measure out the spices and, for convenience, put them in one bowl.

Grind the spices in a coffee grinder. We don't use a mortar and pestle, as we need a very fine grind.

Break the stale bread crumb into pieces.

And grind in a blender.

Mix dry ingredients: bread crumbs, flour, baking powder and spices.

Beat the eggs with a whisk until lightly foamy.

Pour the resulting mixture into the dried fruits.

We also add sugar and butter, grated on a coarse grater, to the dried fruits.

Mix everything thoroughly.

Gradually add the prepared mixture of dry ingredients to the dried fruits.

Grease a baking pan with butter and place the prepared pudding dough in it.

Cover tightly with parchment.

We secure it with two layers of foil and tie it with twine.

Pour water into the pan so that it reaches the edges of the pan.

Leave in a steam bath for 6 hours, adding water periodically.

Let the pudding cool in the pan at room temperature, then transfer to a cool place. Let the dessert mature for 1-3 weeks.

Before serving, place the pudding back in the water bath for at least an hour, then turn it over onto a plate, pour over some rum and set it on fire.