1 1/3 c. Muscatels or other raisins
1 2/3 c. currants
3 c. bread crumbs, brown
1/2 c. blanched almonds or pecans, chopped
1/2 c. glace cherries, chopped
4 tbsp. brown sugar
2 tbsp. finely grated orange or tangerine zest
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
3 lg. eggs
1/3 c. port
6 tbsp. brandy

This is best made several weeks before Christmas.

Put all dry ingredients i.e. raisins, currants and bread crumbs, nuts, cherries, sugar, zest and spices into a large bowl, and mix thoroughly together. In another bowl whisk eggs, port and brandy. Pour the liquid over the dry ingredients and mix thoroughly. Butter a large pudding basin and put a circle of buttered wax paper or baking parchment in the bottom. (This will prevent sticking or breaking when the pudding is turned out.

Put pudding mixture in basin and cover with butter wax paper and foil tied on tightly with string. It is important that no water gets into the puddings while they are cooking.

Stand the pudding in a large saucepan and pour in boiling water to come half way up the sides of the basin. Bring water back to the boil, reduce heat to a gently bubbling simmer, cover the pan and steam the pudding for 5 hours. Check the water level from time to time topping it up with boiling water as required.

Turn out and cool.

Feed the pudding with a few more tablespoons of brandy (if desired) before wrapping in wax paper and seal in ziploc bag. Store in a cool place.

On Christmas Day remove wrappers, return to greased basin and cover as before and steam for 2 hours.

Serve flambeed if adventurous. Serve with brandy butter sauce. Small portions recommended. Serves 8 to 10.