See below ingredients and instructions of the recipe
3 c Fresh bread crumbs 1/2 ts Mace
1 c Black raisins 1/2 ts Nutmeg
1 c Golden raisins 8 oz Butter;melted
1 c Currants 4 Eggs;large, beaten
1 1/3 c Sugar 1/4 ts Almond extract
1/2 ts Cinnamon 1/2 c Rum or bourbon
Chop raisins currants in food processor.
Toss bread crumbs in a large mixing bowl with the raisins currants,
sugar and spices. Then toss with the melted butter, and finally with
the rest of the ingredients. Taste carefully for seasoning, adding
more spices of needed. Pack the pudding mixture into a steamer; cover
with a round of wax paper or the lid. Set the container on the a
trivet in the kettle, and add enough water to come a third of the way
up the sides of the container. cover the kettle tightly; bring to
simmer, and let steam about 6 hours. **CHECK PERIODICALLY TO MAKE
SURE WATER HASN'T BOILED OFF!
Let the pudding cool in its container. Store in a cool wine cellar
or refrigerator. It will keep for several months. Resteam the
pudding approx. 2 hours before serving if you wish to flame it.
Unmold onto a hot serving platter and decorate, if you wish, with
sprigs of holly.
Warm 1/2 c rum or bourbon whiskey. Pour around the pudding
ignite. Serve with Zabaione Sauce, if desired.
From Julia Child's, "The Way To Cook"