Christmas Pudding 1

• 6 oz. currants
• 4 oz. raisins
• 4 oz. sultanas
• 4 oz. mixed peel
• 10 oz. brown sugar
• 8 oz. fresh breadcrumbs
• 4 oz. self-rising flour
• 1/4 tsp. salt
• 1 oz. chopped almonds
• 3 oz. suet
• 2 Tbsp. black treacle
• 2 Tbsp. brandy (optional)
• 1 Tbsp. rum (optional)
• 1/4 tsp. mixed spice
• rind and juice of 1/2 lemon
• 1 egg
• 1 grated cooking apple
• 1 grated carrot
• milk

1. Put all the dry ingredients into a very large mixing bowl and mix well.
2. Add all the wet ingredients, using enough milk to make a fairly soft consistency.
3. Mix all very well.
4. Divide mixture between 2 pudding basins (or 1 large if required).
5. Cover with greased greaseproof paper and steam for 8 hours, or steam in a pressure cooker for 30 minutes at pressure, then cook for 3 hours at 15 pounds pressure.
6. Makes 2 (1 1/2 pound size) puddings.

currants, raisins, sultanas, mixed peel, brown sugar, fresh breadcrumbs, flour, salt, almonds, suet, black treacle, brandy, rum, mixed spice, rind, egg, apple, carrot, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252738 (may not work)