Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice rind
1 tb Molasses
5 tb Water rum mixed

Grease a 2 pint pudding basin use a large saucepan to hold the
basin. Wash currants, sultanas raisins in warm water pat dry. Put
fruit in large bowl with candied peel almonds. Sift flour, salt
spices into bowl add sugar, breadcrumbs suet. Mix well then stir
in lemon juice, rind molasses with enough of the water rum
mixture to make a soft mixture. Turn into the basin, cover with waxed
paper aluminum foil put basin into pot. Pour enough water into
the pot to reach halfway up the side of the basin. Bring to a boil,
cover saucepan let pudding steam gently for 4 hours, watching the
water level topping up with boiling water if necessary. When
cooked, cool the pudding store in a cool dry place for up to 2
months. Before serving, steam pudding agin for 3 hours. Turn out onto
a serving platter flame with brandy if you desire. **NOTE I divide
the pudding in half make 2 smaller puddings. Keeps up to 3 months
in the fridge.

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