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Christmas Pudding

1/2 cup malaga or muscat raisins
1 cup currants
3/4 cup sultana raisins
1/2 cup mixed candied peel
1/2 cup stoned prunes
1/2 cup chopped almonds
11/2 cups cooking apples
1 3/4 cup flour
3 tsp cinnamon
1 tsp nutmeg
2 tsp ginger
10 oz. shredded beef suet
4 cups fresh bread crumbs
Juice of 1 orange and 1 lemon
The finely grated zest of the orange and lemon
1 cup brown sugar
1 bottle (26 oz.) rum
3 eggs
1/4 cup rum

Clean and prepare the fruit. Stone the muscat raisins; wash the
currants and sultanas; mince or chop the prunes and the candied
peel very finely. Peel and grate the apples and add to the mix.
Mix the spices into the flour. Add the flour, suet and other
ingredients to the mix. Stir until smooth and well mixed. Add 1/4
of the bottle of rum and stir until it is absorbed. Put away in a
cool place, covered with a cloth.

Each day, add a bit more rum and stir until absorbed. Time the
additions of rum so that the last of it goes in, with ceremony, on
Christmas Eve.

Just before cooking, beat up the eggs and add to the mix. If it is
too hard to stir, add some Guinness (or milk!). Put into a buttered,
floured pudding basin. Cover with an inverted saucer or plate and
tie a cloth over the top. (Or tie into a pudding cloth which has
been heavily buttered and floured.) Steam or simmer very slowly
for 6 hours. Watch that the pan does not run out of water.

To serve, heat the 1/4 cup of rum and, just before serving, pour
the rum over the pudding and serve flaming, averting the head so
that the pudding is the only thing alight. Serve with Sunshine

Sunshine Sauce

2 eggs - separated
1/2 cup sugar
1/2 pint whipping cream
1 tsp vanilla extract (optional)

Beat the egg yolks with 1/4 cup of the sugar until the sugar is
dissolved and the mixture forms a slowly dissolving ribbon when it
drips back from the beater. Beat the egg whites until stiff and
then add the sugar slowly (as for meringues). Fold the egg yolk
mixture into the egg white mixture. Whip the cream and when stiff,
fold it into the egg mixture.

Flavour with vanilla if you like, but it is good on its own,
especially with Christmas Pudding.


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