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Christmas Pudding with Guiness

1 small bottle of Guinness
110g (4 oz) currants
110g (4 oz) raisins
110g (4 oz) sultanas
110g (4 oz) chopped dates
110g (4 oz) chopped non-soak prunes
135g (3 oz) halved glace cherries
170g (6 oz) chopped candied peel
1 pint fresh breadcrumbs (brioche crumbs)
2 tbs plain flour
225g (8 oz) brown sugar
225g (8 oz) suet or butter
135g (3oz) blanched chopped almonds
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp ground allspice
6 eggs
1 brandy glass full of brandy, armagnac or rum

Soak the dark fruit in the Guinness for at least 8 hours. Then
mix the fruit, nuts, fat, flour, breadcrumbs, spices, salt and
sugar together in a large bowl. If you are using butter rather than
suet, rub it into the flour first, as if making pastry. Mix
thoroughly. Whisk eggs till frothy, and fold into the dry ingredients.
Add the spirit, and mix.

Grease a 2 pint and a 1.5 pint pudding basin, and line the bottom
with circles of greaseproof paper. Fill each basin three-quarters
full with mixture, smooth off, and make a slight hollow in the
middle. Cover with greaseproof paper and foil, as in recipe I.

Steam the 2-pint basin for at least 7 hours, and the 1.5-pint one
for at least 6 hours. Remember to check the level of the water,
from time to time.

When cool, remove covering and pour a liqueur glass of brandy or
rum over each pudding. Then re-cover, and store in a cool place.
Steam for at least 3 hours before serving.


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