Makes 3 1-1/2 pint puddings

8oz self raising flour
4oz fresh breadcrumbs
4oz ground almonds
1-1/4lb soft dark brown sugar
6oz shredded suet
1lb currants
1lb sultanas
1lb raisins
2 tsp Ground Cinnamon
1 tsp Ground Coriander
1 tsp Ground Nutmeg
1 tsp Ground Allspice
1 tsp salt
6 size 3 eggs
1 orange
1 lemon
6 Tbs brandy
1/2 pint brown ale

Place the flour, breadcrumbs, ground almonds, sugar, suet, dried fruits,
spices and salt into a large mixing bowl.
Mix them together thoroughly.
Beat the eggs in a separate basin.
Grate the rinds and squeeze the juice from the orange and lemon.
Add the eggs, fruit rinds and juices, the brandy
and brown ale to the ingredients in the bowl.
Stir the mixture very well, ensuring that the ingredients are thoroughly combined.

Grease three 1-1/2 pint pudding basins.
Fill them with the mixture to within 1 in" of the top.
Cover each basin with a circle of greaseproof paper,
folded and tucked to allow for expansion of the puddings.
Cover the paper with an 18 in" square of muslin or foil.
Tie a length of string several times around the basin to secure the covers.
Knot opposite ends of the muslin over the top of the basin.

Place the puddings in a steamer or stand them in covered saucepans of boiling water
to come halfway up the sides of the basins.
Steam them for 6 hours, topping up the water if necessary.

Allow the puddings to cool.
Remove the muslin or foil covers and replace them with clean ones.
Store in a dry, cool place.
It is not necessary to freeze the puddings.

Steam the puddings for 3 hours before serving decorated with a sprig of holly
and accompanied by brandy butter, brandy sauce or cream.

Spiced Brandy Butter

6 servings

8oz unsalted butter
8oz caster sugar
1 tsp Ground Cinnamon
3-4 Tbs brandy

Cream the butter and sugar together until mixture is pale yellow.
Add the cinnamon and brandy and blend thoroughly.
Chill the brandy butter in the refrigerator
and serve with mince pies or Christmas pudding.
Brandy butter may be frozen for 4 months.
Thaw in the refrigerator.

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