Christmas Pudding Chewton Glen

• 8 ounces seedless raisins
• 8 ounces sultana grapes
• 8 ounces currants
• 2 ounces whole almonds, chopped
• 1 small wine glass of brandy or sherry
• 4 ounces flour
• Pinch of salt
• 1/2 teaspoon grated nutmeg
• 4 ounces bread crumbs
• 8 ounces finely chopped suet
• 8 ounces moistened brown sugar
• 4 ounces chopped candied fruit peel
• Grated rinds of two lemons
• 3 eggs
• 1 tablespoon of black treacle (molasses)
• 1/2 teaspoon mixed spices
• 1/4 teaspoon cinnamon
• A little fresh milk, to moisten

1. Place bowl in one inch of boiling water in a saucepan.
2. Cover and simmer for at least one hour.
3. Remove bowl from saucepan and invert onto a warm dish, so that the pudding is freed from the bowl.
4. Dust with a bit of sugar, pour some warm brandy over it, flame and serve with a brandy sauce (see page 22), brandy butter or with clotted Devonshire cream.
5. (Whipped cream will substitute nicely.)

raisins, grapes, currants, almonds, glass of brandy, flour, salt, nutmeg, bread crumbs, suet, brown sugar, candied fruit, lemons, eggs, black, mixed spices, cinnamon, milk

Taken from cooking.nytimes.com/recipes/1456 (may not work)