Once a year

Janes Xmas Pudding

makes two 3pint puds

8oz sultanas
8oz raisins
8oz currants
grated rind and juice of 1 lemon and 1 orange
3oz chopped peel
3oz whole almonds finely chopped
8oz dark muscovado molasses cane sugar
1 large apple finely chopped
1 heaped teaspoon mixed spice
1 heaped teaspoon cinnamon
half a whole nutmeg grated
rum

Soak all the above ingredients in 4-5 tablespoons rum for 24 hours or overnight. Then just before cooking, mix to a soft dropping (wet) consistency

with :

4oz self raising flour
Half teaspoon bicarbonate soda
6oz shredded suet
6oz white breadcrumbs
2 eggs beaten with 5-10 floz bottled guiness (only the bottled version contains yeast)

Transfer to greased pudding bowls; cover with 2 layers of greaseproof paper and tinfoil with a pleat in the middle. Tie string tightly round to seal and create a string handle.

Steam for 6-8 hours.

Recover when cold

Make 4-6 weeks before xmas, keep in a cool place and each week add a thin covering of rum to ensure it keeps.

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