4 oz flour
4 oz soft breadcrumbs
8 oz brown sugar
2 oz almonds
3 Tbs brandy or rum
8 oz butter
8 oz sultanas
4 oz currants
8 oz raisins
2 oz peel
4 eggs
1/4 tsp nutmeg
1/4 tsp mixed spice
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp baking powder
Soak fruit overnight with brandy or rum.
Cream butter & sugar, gradually add beaten eggs. Stir in sifted dry ingredients & breadcrumbs alternately with fruit & chopped nuts.
Put mixture into large lined & greased pudding basin & steam 6 hours.
If frozen, thaw basin in cold water for 2 hours. Heat through on simmer point to 2 hours. To flame, warm brandy, pour over pudding & light. Serve with brandy sauce.