INSTRUCTIONS

1. Well-grease a 2½ pint pudding basin.  Cut a disc of greaseproof  paper the size of the base of the basin, grease the disc and place into the bottom of the basin. Then cut a second disc to the size of the top of the basin ----- grease  the disc and put aside to use later.
    
2. Put the raisins, sultanas, currants, ground almonds, chopped mixed peel, glacé cherries, breadcrumbs, brown sugar and the grated lemon and orange rind into a suitably-sized  mixing bowl.  Beat the eggs, add to fruit together with the rum.  THE RUM IS ESSENTIAL, SO DON’T USE ESSENCE!!.
    
3. Stir well, to mix all the ingredients together ---- and then spoon the mixture into the prepared basin, and cover the top with the other greased disc of greaseproof paper.
    
4. Cover the basin with a  tightly fitting ‘lid’ made from  tinfoil and lay a  small wooden block  or a piece of cloth into the bottom of a large saucepan. This is to make sure that the bottom of the pudding will not be too close to the heat.  Then make a tinfoil ‘sling’ around and under the pudding basin so that it can be easily lowered into ---- or removed from the pan.
    
5. Lower the basin containg the pudding into the saucepan.  Then, half fill the pan with cold water.  Cover pan with a tightly fitting lid and bring to the boil.
    
6. When the water has come to the boil, reduce the heat and boil the pudding gently for about 9 hours ---- replenishing the water as necessary.
    
7. After the 9 hours cooking, take pan from off of the heat and remove the pudding basin from the pan ---- wipe dry ----  and then take off the foil and the greaseproof disc ---- then set to one side to   allow the pudding to cool off.
    
8. When completely cool, cover top of basin with a fresh greaseproof paper. Tie the paper securely onto the basin with a piece of string.   Wrap basin in a clean tea-towel and store in a cool place until Christmas.
    
9. On Christmas Day morning, place the pudding basin into a saucpan, half full of water ---- bring to boil and allow to simmer for a couple of hours.         

 INGREDIENTS
IMPORTANT NOTE: No flour whatsoever this recipe

• 9 ozs (225g) Raisins, cleaned
• 5 ozs (125g) Fresh White Breadcrumbs
• 6 ozs (150g) Sultanas, cleaned
• 2 ozs ( 50g) Soft Brown Sugar
• 3 ozs ( 75g) Currants, cleaned
• Grated rind of a large lemon
• 2 ozs ( 50g) Ground Almonds
• Grated rind of a large orange
• 1 ozs ( 25g) Mixed Peel, chopped
• 5 ozs (125g) Shredded Suet
• 4 ozs (100g) Glacé Cherries, halved
• 3  No. Large eggs
• 2  tablespoons   Dark Rum