Title: Traditional christmas pudding with brandy sauce
 Categories: Desserts, Bakery, Vegan, Christmas
      Yield: 8 Servings
 
      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    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.
  
  Adapted from Rose Elliot, HTV West "The Good Neighbour Show"