Christmas Puddings

• 3 ounces flour
• 5 ounces breadcrumbs
• salt
• 12 teaspoon mixed spice
• 12 teaspoon mace
• 3 ounces suet, shredded
• 14 lb brown sugar
• 14 lb currants, sultanas
• 3 ounces raisins or 3 ounces dates
• 1 ounce almonds, chopped
• 12 oranges, juice of or 12 lemon, juice of
• 1 tablespoon golden syrup
• 3 drops almond essence
• 2 eggs
• 1 (12 ounce) bottle Guinness stout (to moisten)

1. Sift flour, salt and spices together.
2. Put suet, breadcrumbs, sugar, eggs, stout and golden syrup, almond essence and juice into bowl.
3. Mix well.
4. Stir in nuts and fruit.
5. Add dry ingredients and mix well.
6. Turn batter into thoroughly greased 2-quart mold.
7. Cover tightly with greased cover or aluminum foil, waxed paper or parchment.
8. Place mold on trivet or rack in steamer or deep kettle.
9. Pour boiling water into steamer about half the height of mold.
10. Cover and steam pudding for six hours.
11. Add more boiling water if necessary during steaming.

flour, breadcrumbs, salt, mixed spice, mace, suet, brown sugar, currants, raisins, almonds, oranges, golden syrup, eggs, stout

Taken from www.food.com/recipe/christmas-puddings-2934 (may not work)