Christmas Pudding

• 1 egg
• 3 slices white bread, torn
• 3/4 c. egg nog
• 3/4 c. flour
• 3/4 tsp. baking soda
• 1/2 tsp. nutmeg
• 2/3 c. packed light brown sugar
• 1/2 c. margarine
• 2 Tbsp. rum or brandy
• 1 c. light raisins
• 1 c. dark raisins
• 1/2 c. chopped walnuts

1. Lightly beat the egg.
2. Add the bread and egg nog; let stand 3 minutes.
3. Stir together the flour, soda and nutmeg; set aside. Stir into bread mixture the sugar, margarine and rum.
4. Stir in raisins and nuts.
5. Add flour mixture.
6. Lightly grease a 6-cup mold (5 inches deep and 7 to 8 inches around; mold has to fit into pan for steaming).
7. Pour in mixture.
8. Cover with foil.
9. Place in pan; add 1 inch of boiling water.
10. Steam 2 1/2 hours, until wooden pick comes out clean.
11. Unless you use right away, cool on rack for 10 minutes.
12. To use later, reheat in microwave.

egg, white bread, egg nog, flour, baking soda, nutmeg, brown sugar, margarine, rum, light raisins, dark raisins, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433294 (may not work)