Ingredients:

• 6 oz currants
• 6 oz sultanas
• 12 oz raisins
• 3 oz mixed peel
• 4 oz plain flour
• 8 oz bread crumbs (made from fresh bread)
• 8 oz suet (vegetarian)
• 8 oz brown sugar
• Half tspn mixed spice
• 1 oz ground almonds
• Grated rind of one lemon
• 4 tspn grated nutmeg
• 4 eggs (beaten)
• Brandy, old ale or milk

Method:

1. Put all ingredients in a bowl, mix throughly with well-beaten eggs and enough of one of the following to moisten the mixture: brandy, Old Ale or milk.
2. Pour into a well-buttered basin and cover the top with buttered greaseproof paper and seal with a lid if available or cover with foil.
3. Steam in a saucepan half filled with water for 8 hours.
4. Keep the pudding in the sealed basin, in a cool place, until Christmas Day. The alcohol will preserve the mixture and allow it to mature.
5. On Christmas Day, heat the pudding in a saucepan of water for about 1 hour. Remove from the basin, pour over brandy and ignite!
6. Serve with brandy sauce or butter