1/2 c. golden raisins
1/2 c. chopped citron
1/2 c. currants (miniature raisins)
1/2 c. seedless raisins
3/4 c. Irish whiskey
1 c. brown sugar
1/2 c. chopped beef suet or butter
2 eggs
1 1/2 c. bread crumbs
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1 1/4 c. milk
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/2 c. chopped almonds
Boiling water
3 tbsp. Irish whiskey

Combine dried fruits in small bowl. Add 3/4 cup whiskey; mix well. Allow to stand 12 hours, stirring occasionally. Cream sugar and suet (or butter) until soft. Add eggs. Mix well.

Combine bread crumbs, flour, soda, salt and spices. Add to fruit mixture alternately with milk, mixing well after each addition. Add grated peels and nuts. Place in well-greased pudding mold (oven proof deep dish). Cover top of mold with lid or 2 layers of cheesecloth tied on and covered with aluminum foil. Place mold on a trivet in a deep pot. Add boiling water 2/3 up the side of the mold and bring rapidly to a boil. Reduce heat to low, boil 5 hours, adding more water as necessary. Cool. Store in refrigerator covered until time to serve. Steam for 1 hour before serving to heat through. Unmold.

To serve, warm 3 tablespoons whiskey, ignite. Pour over pudding. Garnish with sprig of holly. Serve immediately. Serve with Hard Sauce.

HARD SAUCE:

Best prepared several days in advance and refrigerated until needed: 1 c. powdered sugar 1/8 tsp. salt 1 tsp. vanilla 2 tbsp. cream 2 tbsp. Irish whiskey

Cream butter until light. Beat in sugar, salt, vanilla and cream, mixing well. Refrigerate until needed. Just before serving, beat in whiskey.