A Christmas Pudding recipe

8oz shredded suet, 4oz self raising flour, 8oz white breadcrumbs (grated from a stale loaf), 1 heaped teaspoon mixed spice, 1/2 teaspoon grated nutmeg, 1/4 teaspoon powdered cinamon, 1lb soft brown sugar, 8oz sultanas, 8oz raisins, 1 1/4lb currants, 2oz mixed candied peel, 2oz almonds (blanched skinned & chopped), 1 apple, peeled, cored & finely chopped, grated rind of 1 orange & 1 lemon, 4 eggs, 4 tablespoons dark rum, 5 fl.oz barley wine, 5 fl.oz stout (Guinness).

Put the suet, flour, breadcrumbs, spices and sugar in a bowl, mixing in each ingredient thoroughly before adding the next. Then gradually mix in all the fruit, peel and nuts and follow these with the apple and the orange and lemon rind.

In a different bowl beat up the eggs, and mix the rum, barley wine and stout into them. Empty all this over the dry ingredients- then stir very hard indeed. (this mixing is vital and why traditionally everyone joins in, it is hard work!) The mixture should be of a good dropping consistency, add more stout if necessary.

After the mixing cover the bowl with a cloth and leave it overnight. The next day grease 2 2pint pudding basins (or 4 1pint) and pack the mixture into them right to the top. Cover each basin with a square of greaseproof paper, and with a square pudding cloth on top (any clean kitchen cloth will do). Tie these round the rims of the basins with string, then tie the corners of the cloth together on top.

Steam the pudding for 8 hours, make sure the water doesn't boil away,. When cooked and cooled remove the cloth and paper and replace with a fresh lot. Store in a cool dry place and when ready to eat steam for a further 2 hours.

Any left-overs can be sliced and fried in butter the next day, or turned into christmas pudding ice-cream.