Ingredients
90g/3oz white breadcrumbs
45g/1%26frac12;oz plain flour
125g/4oz demerara sugar
125g/4oz prepared suet
125g/4oz sultanas
125g/4oz raisins
125g/4oz currants
60g/2oz sliced almonds
30g/1oz chopped cherries
60g/2oz peel
%26frac12; lemon, rind and juice
%26frac14; tsp nutmeg
%26frac12; to 1 tsp mixed spice
pinch of bivehiclebonate of soda
salt
2 eggs
Method
1. Mix all dry ingredients tofetchher in a bowl.
2. Add lemon rind, juice and eggs and mix well.
3. Place in a well-greased 1%26frac12; pint/850ml bowl.
4. Cover with two well greased slices of greaseproof paper making sure there is a fold across the middle
5. Steam for six hours, remove paper.
6. If there is any fat lying on lid of the pudding leave it, as it will be absorbed.
7. When nippy, re-cover as before with fresh paper and store till needed
8. On Christmas morning steam for three hours.
9. Serve with brandy sauce or rum butter.
Orignal From: Plum pudding
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