8 ounces of Currants 4 ounces of Sultanas 4 ounces of raisins 4 ounces of chopped candied peel 1 ounce of skinned & chopped almonds 4 ounces of Wholewheat flour 1/2 teaspoon of salt 1/2 teaspoon of grated nutmeg 1/2 teaspoon of ground ginger 1 1/2 teaspoon of mixed spice 8 ounces of brown sugar 4 ounces of Wholewheat breadcrumbs 8 ounces of vegetable suet 1 each Lemon, juice & rind 1 tablespoon of molasses 5 tablespoons of 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 again 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. 8 servings
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