Christmas Pudding

4 oz (110 g) shredded suet

2 oz (50 g) self-raising flour, sifted

4 oz (110 g) white bread crumbs

1 cup dark Sugar

3/4 lb Butter

3/4 lb Currants

3/4 lb Raisins

3/4 lb Sultanas

1/4 lb Cherries

3 or 4 pieces Bottled Ginger

2 ozs Candied Peel

1 glass Brandy

2 ozs chopped Almonds

1 tblsp Golden Syrup

2 Eggs

1/4 tsp Salt

2 tsp Allspice

1 tsp freshly grated nutmeg

1 tsp freshly ground cinnamon

1 tsp Vanilla Essence

Cream butter, add sugar gradually. Add eggs - one at a time- intervals of one minute (beating in between). Add syrup. Add suet, spice and fruit - a little at a time. Lastly add Brandy.

Use a greased Christmas pudding bowl. cover with greaseproof paper and tie up with sting (to keep paper on).

Put the pudding in a steamer (Bain-Marie) over a saucepan of simmering water and steam the pudding for 8 hours - maintaining the water level in the saucepan.

This can be steamed the day before and re-heated for about an hour using the same method as to cook.

Serve hot with chilled Brandy Sauce.