Granny's Plum Pudding

• 8 ounces currants
• 8 ounces golden raisins
• 8 ounces currants
• 3 ounces candied lemon peel
• 3 ounces candied orange peel
• 8 ounces peeled and chopped apples
• 12 cup dark rum
• 23 cup Guinness stout
• 1 lb suet
• 1 lb fresh breadcrumb
• 12 lb all-purpose flour
• 2 ounces ground ginger
• 13 ounce ground apple pie spice
• 8 ounces slivered almonds
• 8 ounces brown sugar
• 12 orange, juice and rind of, grated
• 12 lemon, juice and rind of, grated
• 3 eggs, beaten

1. Soak the Candied orange and lemon rinds, sultanas, raisins, currants and apples in the rum and the Guiness overnight.Do not drain.
2. In a large bowl, mix the breadcrumbs,suet,.
3. flour, ginger, apple pie spice,sugar, slivered almonds and the rinds of the lemon and orange.
4. Add the orange and lemon juice, the beaten eggs and the soaked fruit with the soaking liquor.
5. Mix well with a wooden spoon.
6. Pour into white earthenware pudding basins and press down into the bowls.
7. Cover with greaseproof paper and cover tightly with foil, wrapping cooking string tightly around the rim of the bowls.
8. To cook, immerse the bowl into a large saucepan of simmering water for 4 hours.
9. Make sure the water only comes 3/4 up the side of the bowl and cover the saucepan tightly.
10. IMPORTANT: Do not let the saucepan boil dry; keep topping with water when needed.
11. And keep the water at a low simmer, you dont want the water to cover the top of the pudding.
12. To serve remove bowls from the water, let cool slightly and remove foil and greaseproof paper .
13. run a thin knife around the edge of the pudding and invert onto a serving platter.

currants, golden raisins, currants, apples, dark rum, stout, suet, fresh breadcrumb, flour, ground ginger, ground apple, almonds, brown sugar, orange, lemon, eggs

Taken from www.food.com/recipe/grannys-plum-pudding-198882 (may not work)