Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Adapted from Rose Elliot, HTV West "The Good Neighbour Show"
Submitted By MARK SATTERLY On 12-16-94

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