Ingredients: \r\n8 oz Currants \r\n4 oz Sultanas \r\n4 oz Raisins \r\n4 oz Chopped candied peel \r\n1 oz Skinned & chopped almonds \r\n4 oz Wholewheat flour \r\n1/2 ts Salt \r\n1/2 ts Grated nutmeg \r\n1/2 ts Ground ginger \r\n1 1/2 ts Mixed spice \r\n8 oz Brown sugar \r\n4 oz Wholewheat breadcrumbs \r\n8 oz Vegetable suet \r\n1 ea Lemon, juice & rind \r\n1 tb Molasses \r\n5 tb Water & rum mixed \r\nInstructions: \r\n\r\nGrease a 2 pint pudding basin & use a large saucepan to hold the basin. \r\nWash currants, sultanas & raisins in warm water & pat dry. \r\nPut fruit in large bowl with candied peel & almonds. \r\nSift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. \r\nMix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. \r\nTurn into the basin, cover with waxed paper & aluminum foil & put basin into pot. \r\nPour enough water into the pot to reach halfway up the side of the basin. \r\nBring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. \r\nWhen cooked, cool the pudding & store in a cool dry place for up to 2 months. \r\nBefore serving, steam pudding again for 3 hours. \r\nTurn out onto a serving platter & flame with brandy if you desire.

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