Ida Flint'S English Christmas Pudding

• 1 1/4 c. flour
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground mace
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1 1/2 c. bread crumbs
• 2 c. shredded suet
• 1 1/2 c. dark brown sugar
• 1 c. dark raisins
• 1 c. large muscatel raisins or dark raisins
• 1 c. currants
• 1 c. chopped peel
• 3/4 c. walnuts
• 1/2 c. glaced cherries, halved
• 1 c. figs, chopped
• 1/2 c. honey
• 4 eggs, beaten
• 1/2 c. fruit juice, wine or brandy
• 1/2 to 2/3 c. milk
• 1/2 tsp. baking soda, dissolved in 1 Tbsp. water
• 2 apples, peeled and grated
• 2 carrots, peeled and grated

1. Use small can of beer to help with the mixing.
2. Mix ingredients in order given.
3. Well-grease bowls.
4. Fill bowls 2/3 full, then cover with wax paper and tinfoil.
5. Tie down with string.
6. Water level is 3/4 way up the bowl.
7. Boil for 5 hours. Keep on low fire.
8. Keep adding water; do not let dry boil.
9. After 5 hours, remove pudding from saucepan and uncover them.
10. Pour rum or brandy over the top slowly.
11. Re-wrap with clean wax paper and foil; re-tie.
12. Keep in cool place until needed.
13. Freezes well.
14. On the day to be used, boil on low for 2 hours.

flour, cinnamon, nutmeg, ground mace, ground cloves, salt, bread crumbs, suet, brown sugar, dark raisins, raisins, currants, peel, walnuts, glaced cherries, figs, honey, eggs, fruit juice, milk, baking soda, apples, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368792 (may not work)