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CHRISTMAS PUDDING

70 g (2 1/2 oz) self-raising flour
70 g (2 1/2 oz) shredded suet
70g (2 1/2 oz) fresh white breadcrumbs
70 g (2 1/2 oz) currants
112 g (4 oz) sultanas
112 g (4 oz) raisins
70 g (2 1/2 oz) soft dark brown sugar
pinch of salt
1/4 tsp mixed spice
28 g (1 oz) mixed peel, chopped
28 g (1 oz) glace cherries, chopped
1/2 carrot, peeled and grated
2 eggs, beaten
grated rind and juice of 1/2 orange
1 tbsp black treacle
4 tbsp stout or Guiness

Grease a 1 litre (2pt) pudding basin. Mix the flour, suet,
breadcrumbs, dried fruit, and sugar together in a large bowl. Stir
in the salt, mixed spice, mixed peel, glace cherries and carrot.
Mix together the eggs, orange juice and rind, the stout and the
black treacle and add to the dry ingredients to give a soft dropping
consistency. Place the mixture into a prepared basin, cover with
the lid made of greaseproof paper. Steam for 7 hours, remembering
to top up the saucepan as necessary, to avoid boiling dry. Remove
the basin from the pan and leave to cool. Re-cover with fresh
greaseproof paper and store in a cool dry place for at least 6
weeks. Steam for 3 hours before serving. Serve with brandy butter
or fresh cream.

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