Christmas Pudding

• 2 oz. plain flour
• 1/2 tsp. ground mixed spice
• 1/2 tsp. grated nutmeg
• 1/2 tsp. ground cinnamon
• 2 oz. shredded beef suet
• 2 oz. fresh bread crumbs
• 2 oz. soft light brown sugar
• 6 oz. raisins
• 6 oz. sultanas
• 1 oz. mixed peel, chopped
• 1 eating apple, grated
• 1 carrot, peeled and grated
• 1 oz. blanched almonds, chopped
• grated rind and juice of 1/2 lemon
• grated rind of 1/2 orange
• 2 tsp. Treacle
• 2 1/2 oz. barley wine
• 1 tsp. brandy

1. Grease a 2-pint ovenproof pudding basin.
2. Mix all the ingredients together.
3. Cover and leave overnight in the refrigerator.
4. Spoon the mixture into the prepared basin.
5. Cover with pleated greaseproof paper and foil and secure with string. Steam for 6 hours.
6. Cool, then remove the covers.
7. Turn out of the basin and cover the pudding tightly with greaseproof paper.
8. Store for at least 1 month in a cool place.

flour, ground mixed spice, nutmeg, ground cinnamon, shredded beef suet, bread crumbs, brown sugar, raisins, sultanas, mixed peel, apple, carrot, blanched almonds, grated rind, orange, barley wine, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882592 (may not work)