Christmas Pudding:

Ingredients

8 ounces chopped suet
1 heaped teaspoon mixed spice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
4 ounces self raising flour
1 pound soft brown sugar
8 ounces white breadcrumbs
8 ounces sultanas
8 ounces raisins
20 ounces currants
2 ounces chopped almonds
2 ounces mixed chopped peel
zest of 1 orange and 1 lemon
1 apple peeled. cored, and finely chopped
4 standard eggs
10 fl.oz stout (eg Guiness, or use a porter type stout)
4 tablespoons rum (use a dark, well flavoured one)

Instructions

Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar. Mix in the fruit, mixed peel, nuts, chopped apple then the zest. In a new bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir very well (it is best to use a very large bowl). Cover the bowl and leave overnight. Grease 2, 2 pint pudding basins and pack the mixture into them. Cover with greasproof paper and pudding cloths, tied on with string. Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard. To reheat for eating, steam for 2 hours Serve with Cumberland Rum Butter. Cumberland Rum Butter 6 oz unsalted butter 6oz soft dark brown sugar 6 tablespoons dark rum Blend butter and sugar, add rum slowly, and mix well. Pack into moulds for serving and chill. Remove from 'fridge just before serving.