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Peter's Christmas Pudding

225g white sugar
225g soft white breadcrumbs
25g plain white flour
pinch of salt
7g (3 level teaspoons) ground nutmeg
14g (6 level teaspoons) ground cinnamon
225g butter
4 eggs
150 ml brandy
225g seeded raisins
225g currants
225g sultanas
125g chopped mixed peel
extra brandy to flame the pudding

Put all the dry ingredients into a large bowl (sugar, breadcrumbs,
flour, salt, nutmeg, cinnamon) and mix together well. Add the butter
to the bowl and mix in well. Beat together the eggs and brandy,
add to the bowl and mix well. Finally add the fruit and mix well
by hand. Put the mixture into a bowl (or bowls) lined with greased
paper. Cover with foil and tie securely around the top. (Tip: if
you cover the foil with a piece of calico it is easier to tie down
firmly. Stand the bowl in a large saucepan half-filled with hot
water. Simmer for about 4 hours (checking the water level from time
to time and topping it up with more boiling water, as needed).
Leave the pudding somewhere safe until Christmas Day.

To reheat, place it in hot water again and simmer for 1 to 2 hours,
depending on the size of the pudding. Turn the pudding onto a
serving plate. Pour some extra brandy over the pudding and light.
Serve with ice-cream, cream or custard.

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