Title: Traditional christmas pudding with brandy sau
 Categories: Desserts, Vegetarian, 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 ea 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.