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Christmas Pudding

225 grams (8 oz) plain flour
1 teaspoon baking powder
225 grams (8 oz) fresh white breadcrumbs
225 grams (8 oz) shredded suet
100 grams (4 oz) ground almonds
550 grams (1 < lb) dark muscovado sugar
1 teaspoon mixed spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
175 grams (6 oz) stoned prunes
175 grams (6 oz) carrots
750 gram (1 1/2 lb) mixed currants, sultanas and raisins
50 grams (2 oz) chopped mixed peel
2 apples, peeled, cored and chopped
Juice and grated zest of 1 orange
Juice and grated zest of 1 lemon
5 eggs
4 measures rum
4 tablespoons black treacle
4 tablespoons golden syrup
300 ml. (10 fl oz) stout

Sift the flour with the baking powder. Add the breadcrumbs, suet,
ground almonds, muscovado sugar and spices. The prunes and carrots
should be minced together through a medium mincer and then added
to the mix together with the currants, sultanas, raisins, mixed
peel, apples and lemon and orange zest. Beat the eggs and add to
the mix the orange and lemon juice, rum, treacle, golden syrup and
stout. The pudding ingredients can now be totally mixed together;
you should have about 3 kg (7 lb) in weight. This mix should have
a loose consistency; it feels too dry then simply add a little more
stout. Cover and keep in a cool place for 24 hours to a week; if
its still bland, add more spices and rum. Butter and lightly flour
3 x 900 grams (2 lb) pudding basins. Fill three-quarters full with
the mix and top with a circle of lightly greased greaseproof paper.
The pudding basins can now be covered with parchment paper, leaving
a fold in the paper. These should now be steamed for 4 hours,
topping up with boiling water as necessary. Once cooked, leave to
cool before chilling, or store in a cool, dark place. The puddings
will simply mature, becoming more tasty as the time goes on. If
they take up too much space in your fridge, keep them well sealed
in a cool place. To serve the puddings on The Day, they will need
to be steamed for a minimum 1 hour to bring them back to a tender
pudding texture.

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