Christmas Pudding Dorchester

• 6 ounces flour
• Salt to taste
• 1 teaspoon spice mixture, mace, nutmeg, cinnamon
• 6 ounces bread crumbs
• 1/2 pound diced suet
• 6 ounces brown sugar
• 1/2 pound sultana grapes
• 1/2 pound currants
• 1/2 pound raisins
• 1 1/2 ounces stoned prunes
• 1/2 pound mixed citrus peel
• 3 ounces apples, grated
• Juice from 1/2 lemon
• Juice from 1/2 orange
• 3 eggs
• 1 1/2 ounces crystallized ginger
• 1 ounce ground almonds
• 1/4 pint stout
• 1/4 pint beer
• 18 pint milk
• 1/4 pint alcohol (rum, brandy, sherry or Madeira)

1. Sieve into a large bowl the flour, salt and spice mixture.
2. Add bread crumbs, suet, sugar, fruit and peel.
3. Mix thoroughly.
4. Add grated apple, lemon and orange juice, eggs and remainder of ingredients.
5. Stir thoroughly and allow to rest for three days.
6. Stir again, then place mixture into greased bowls.
7. Place bowls into one inch of boiling water in a saucepan.
8. Cover with lid.
9. Steam for six hours.
10. Mixture should yield six small puddings.
11. Store at room temperature for two months or a minimum of several weeks.

flour, salt, spice mixture, bread crumbs, suet, brown sugar, grapes, currants, raisins, prunes, peel, apples, lemon, orange, eggs, ginger, ground almonds, stout, beer, milk, alcohol

Taken from cooking.nytimes.com/recipes/1457 (may not work)