3/4 lb. suet (see note below)
1 lb. sugar
1 lb. grated dry bread
1 lb. stoned raisins (my mother wrote “1/2" in pencil next to this item)
1 lb. currants
1/2 pint milk
1 gill brandy (1 gill = 1/2 cup. My mother wrote “1/4 cup” in pencil)
1 grated nutmeg (2-3 tsp. ground nutmeg)
9 eggs
rind and juice of one lemon (2 tbsp. juice and 1/2 to 1 tsp. grated rind)
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace (may substitute equal measure of nutmeg)
1 tsp. salt
1/2 lb. candied orange peel
1/2 lb. walnuts
1/2 lb. figs
molasses (No amount given. Use a small amount for taste rather than sweetening)

This recipe came from my grandmother, Marian W.H. Spurrier (1883-1946). My mother continued the tradition, making the pudding every Christmas until her death in 1987. From this recipe, she filled a pudding mold (for us) plus 2 coffee cans and 2 smaller cans for relatives and friends. When the pudding was brought to the table at Christmas dinner, my father poured brandy on it and lit it with a match - hence the “flaming” pudding. It was served with foamy sauce (my mother's recipe is below).

My mother’s card simply lists the ingredients and then says “steam 4 hours.” I gleaned the rest of the instructions from various websites and cookbooks.

Grease the molds and cans and fill with the mixture - no more than 3/4 full, leaving room for it to expand. Close tightly. For cans without secure tops, secure waxed paper over the opening with a rubber band.

Place the molds in a large pot on a wire rack to allow water underneath. Make sure there is space on all sides of the molds. Add enough water to half cover the molds. Remove the molds from the pot and bring the water to a boil. Return the molds to the pot and cover. Steam for 4 hours, adding boiling water when necessary.

When done, remove the molds from the pot. Open the molds and allow the steam to escape before removing the pudding from the molds. (My mother left the pudding in the molds until it was served.)

My mother's foamy sauce:

1 1/2 cups sugar
3 eggs
a pinch of salt
1 tablespoon vanilla or rum

Beat egg yolks, sugar, and salt. Add the vanilla or rum. Beat the whites separately, then combine.

Submitted by: Jolisuma