Title: Christmas plum pudding
 Categories: Desserts
      Yield: 1 Servings
 
           Note: You will need an 8
           C pudding container i.e. a
           Round metal bowl,a cover,
           Steamer basket trivet or
           Rack and a roomy soup kettle
           Count on steaming pudding
           For at least 6 hours
           INGREDIENTS:
      3 c  Crumbs from good quality
           White bread lightly packed
           (about 1/2 loaf)
      1 c  Ea raisins,yellow raisins
           Currants chopped
  1 1/3 c  Sugar
    1/2 ts Ea mace cinnamom & nutmeg
      8 oz Butter melted
      4 lg Eggs lightly beaten
      1 ds Almond extract
    1/2 c  Bitter orange marmelade
           FOR SERVING:
    1/2 c  Rum or bourbon heated
           Slighlty before serving
      2 c  Zabaione Sauce **
           Holly sprigs to garnish
           (optional)
           ** recipe follows
 
   Toss the crumbs in a large mixing bowl along with the two types of
  raisins, currants,sugar and spices. Then toss with the melted butter
  and all remaining ingredients except for the holly,rum/bourbon and
  zabaione. Taste for seasoning and add more if needed. Pack mixture
  into the container and cover with roundof wax paper and lid. Set the
  continer on steaming device and add enough water to come up 1/3 up
  the sides of puding container. Cover kettle tightly bring to  a
  simmer and let steam for 6 hours,checking water level now and then.
  Pudding is done when dark walnut brown in color and fairly firm to
  touch. Let pudding cool and then store in a wine cellar or the
  fridge. At least two hours before serving resteam the pudding. Unmold
  onto a hot flameproof serving platter and decorate with the holly.
  Bring to table along with the warmed booze and pour booze around
  pudding. Ignite and let flame.Servewith the zabaione