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Christmas Pudding with Rum Butter

1/2 lb self raising flour
1/2 lb fresh bread crumbs
1/2 lb beef suet, chopped
1/2 lb currants
1/2 lb sultanas
3/4 lb stoned raisins
1/2 lb brown sugar
1 teaspoon salt
1 teaspoon mixed spice
1/4 lb candied peel, finely chopped
1/4 lb glace cherries, finely chopped
1 small carrot, finely chopped
1 small apple, finely chopped
6 oz blanched almonds
1 orange - grated peel and juice
1 lemon - grated peel and juice
1/2 pint old ale, or 1 cup brandy
6 eggs, well beaten

3 oz butter
3 oz icing sugar
3 tablespoons rum

Stir all ingredients together to give a stiff but not dry mixture.
Add a little milk if necessary. Divide the mixture between 4 small
pudding basins filling to within 2 inches of the rim . Cover each
with greased parchment. Place floured cloth over top of basin and
tie with string under the rim. Bring opposite corners of cloth
over top of basin and tie in knot. Place in saucepan and add
boiling water to reach two thirds way up side of basin, cover pan
and allow to boil gently for 8 hours, adding boiling water to pan
as needed. Allow to cool. Replace paper and cloth with clean ones.
Store in a cool place. Boil for another 3 hours. Turn out of bowl
onto serving platter. pour warmed brandy over pudding and ignite
(turn the lights down first). Alternatively serve with rum butter.

Rum Butter: Beat butter and sugar together in a warmed bowl. Slowly
add rum beating all the time. Chill thoroughly before serving.

Yield: 4 small puddings


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