1/2 lb. golden raisins
1/2 lb. raisins
1/2 lb. currants
1/2 c. rum or brandy
1 c. flour
1 c. sugar
1/2 lb. bread, torn into crumbs
1/2 lb. chopped suet (white part only)
2 oz. chopped almonds
Pinch salt
4 eggs
Juice and grated rind of 1 lemon
1/2 c. milk
2 (8 inch) pudding bowls with protruding rim

Soak dried fruits overnight in 1/4 cup of the rum or brandy. Mix remaining ingredients; add soaked fruits. Fill well-greased pudding bowls to within 1 inch of top. Cover with aluminum foil; tie under rim with strings.

To steam: place each bowl on a rack in a large pot with boiling water to halfway up the bowl. Cover pot tightly, and keep water at a simmer for 5 to 6 hours, adding water as necessary.

To store: remove from pot and cool. Replace foil with a new piece and store in a cool place for up to 6 months. To serve: boil again for 1 to 2 hours. Turn onto a plate. Sprinkle with powdered sugar. Pour additional rum or brandy around base and flame at the table.