Christmas Pudding

• 225g (8oz) plain flour
• 1 teaspoon baking powder
• 225g (8oz) fresh white breadcrumbs
• 225g (8oz) shredded suet
• 100g (4oz) ground almonds
• 500g (1lb 2oz) soft dark brown sugar
• 1 teaspoon ground mixed spice
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground cinnamon
• 175g (6oz) stoned prunes
• 175g (6oz) carrots (peeled)
• 750g (1lb 12oz) mixed currants, sultanas and raisins
• 50g (2oz) chopped mixed peel
• 2 apples peeled, cored & roughly chopped
• juice & grated zest of 1 orange
• juice & grated zest of 1 lemon
• 5 eggs
• 100-150ml (4-5 fl oz) rum
• 4 tablespoons black treacle
• 4 tablespoons golden syrup
• 300ml (1/2 pint) stout

1. sift flour, baking powder
2. add breadcrumbs, suet, ground almonds, soft dark brown sugar and spices
3. mince prunes & carrots (medium grate) & add to mixture
4. add dried fruit, mixed peel, apples, orange & lemon zest
5. beat the eggs & stir into mixture with orange & lemon juice, rum, treacle, golden syrup & stout
6. approx 3kg (7lb) of mixture
7. leave in fridge covered with cling film for 1 week
8. Cooking:
9. butter & flour 4 x 1ltr (2lb) pyrex glass bowls
10. fill with mixture 3/4 (ish)
11. circle of greaseproof on top of mixture
12. cover top of bowl with greaseproof and tie with string
13. cover top of bowl with foil and tie with string
14. steam for 6 hours
15. store in cool dry place
16. before serving steam for a further 2 hours for best results.

flour, baking powder, fresh white breadcrumbs, suet, ground almonds, ground mixed spice, nutmeg, ground cinnamon, prunes, carrots, mixed currants, mixed peel, apples, orange, lemon, eggs, rum, black treacle, golden syrup, stout

Taken from www.epicurious.com/recipes/member/views/christmas-pudding-50052527 (may not work)