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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Coffee, coffee...\r\nMore coffee!

It's an Ice Cream Christmas Pudding\r\n\r\n1/3 cup toasted almonds, chopped \r\n1/4 cup mixed peel \r\n1/2 cup raisins, chopped \r\n1/2 cup sultanas \r\n1/3 cup currants \r\n1/3 cup rum \r\n4 1/4 cups vanilla ice cream \r\n1/2 cup glace cherries, quartered (red & green) \r\n1 teaspoons mixed spice \r\n1 teaspoons cinnamon \r\n1/2 teaspoon nutmeg \r\n4 1/4 cups chocolate ice cream\r\n\r\n\r\nMix the almonds, peel, raisins, currants and rum in a bowl, cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer.\r\n\r\nSoften the vanilla ice cream slightly and mix in the glace cherries.\r\n\r\nWorking quickly, spread the ice cream around the inside of the chilled basin, spreading it evenly to cover the base and side. Return the basin to the freezer and leave overnight. Check the ice cream a couple of times and spread it evenly to the top.\r\n\r\nNext Day:- Mix the spices and chocolate ice cream with the fruit mixture. Spoon it into the centre o f the pudding basin and smooth the top.\r\n\r\nFreeze overnight, or until very firm.\r\n\r\nTurn the pudding out onto a chilled plate, decorate and leave to stand 5 minutes.\r\n\r\nCut into wedges to serve.

My wife made ice cream pudding for this Cristmas. Mmmm... It's wonderful!