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 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1 1/2 teaspoon mixed spice
8 oz. brown sugar
4 oz. wholewheat breadcrumbs
8 oz. vegetable suet
1 lemon, juice & rind
1 tablespoon molasses
5 tablespoon 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 again for 3 hours. Turn out onto a serving platter & flame with brandy if you desire.

Cooks Note: You may divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge.

Serving Size: 8