Christmas Plum Pudding

• 3 cups bread crumbs from good quality white bread, lightly packed
• 1 cup raisins, seedless yellow raisins and currants
• 113 cups sugar
• 1/2 teaspoon mace cinnamon and nutmeg
• 8 ounces butter melted
• 4 large eggs lightly beaten
• 1 dash almond extract
• 1/2 cup orange marmalade bitter
• 1/2 cup rum or bourbon, heated slighlty before serving

1. Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, sugar and spices.
2. Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and zabaione.
3. Taste for seasoning and add more if needed.
4. Pack mixture into the container and cover with round of wax paper and lid.
5. Set the continer on steaming device and add enough water to come up 13 up the sides of puding container.
6. Cover kettle tightly bring to a simmer and let steam for 6 hours, checking water level now and then.
7. Pudding is done when dark walnut brown in color and fairly firm to touch.
8. Let pudding cool and then store in a wine cellar or the fridge.
9. At least two hours before serving resteam the pudding.
10. Unmold onto a hot flameproof serving platter and decorate with the holly.
11. Bring to table along with the warmed booze and pour booze around pudding.
12. Ignite and let flame.
13. Serve with the zabaione

bread crumbs from, raisins, sugar, mace cinnamon, butter, eggs, almond extract, orange marmalade bitter, rum

Taken from recipeland.com/recipe/v/christmas-plum-pudding-45891 (may not work)