Christmas Pudding with Rum Butter

Ingredients

1/2 pound self raising flour
1/2 pound fresh bread crumbs
1/2 pound beef suet, chopped
1/2 pound currants
1/2 pound sultanas
3/4 pound stoned raisins
1/2 pound brown sugar
1 teaspoon salt
1 teaspoon mixed spice
1/4 pound candied peel, finely chopped
1/4 pound glace cherries, finely chopped
1 small carrot, finely chopped
1 small apple, finely chopped
6 ounces blanched almonds
1 orange - grated peel and juice
1 lemon - grated peel and juice
1/2 pint old ale, or 1 cup brandy
6 eggs, well beaten
3 ounces butter
3 ounces icing sugar
3 tablespoons rum

Instructions

Stir all ingredients together to give a stiff but not dry mixture. Add a little milk if necessary. Divide the mixture between 4 small pudding basins filling to within 2 inches of the rim . Cover each with greased parchment. Place floured cloth over top of basin and tie with string under the rim. Bring opposite corners of cloth over top of basin and tie in knot. Place in saucepan and add boiling water to reach two thirds way up side of basin, cover pan and allow to boil gently for 8 hours, adding boiling water to pan as needed. Allow to cool. Replace paper and cloth with clean ones. Store in a cool place. Boil for another 3 hours. Turn out of bowl onto serving platter. pour warmed brandy over pudding and ignite (turn the lights down first). Alternatively serve with rum butter. Rum Butter: Beat butter and sugar together in a warmed bowl. Slowly add rum beating all the time. Chill thoroughly before serving. Yield: 4 small puddings