Christmas Pudding

Ingredients:

• 125g/4oz raisins
• 125g/4oz dates
• 125g/4oz chopped peel
• 225g/8oz sultanas
• 225g/8oz currants
• 150ml/5 fl oz brandy
• 180ml/6 fl oz barley wine
• 125g/4oz brown sugar
• 225g/8oz suet
• 1 tsp salt
• 225g/8oz plain flour
• juice and rind of one lemon and one orange
• 225g/8oz breadcrumbs
• 225g/8oz grated carrots
• 1 tbsp black treacle
• 1 tsp bicarbonate of soda, mixed in a tiny drop of milk
• 1 tsp baking powder
• 1 tsp mixed spice
• 1/2 nutmeg, grated
• 3 eggs
   

Soak the dried fruit overnight in the brandy and barley wine.
The next day, mix in all the rest of the ingredients.
Turn into 3 x 2 pint or 2 x 3 pint buttered pudding bowls.
Cover with folded greaseproof paper and foil and tie with string.
Steam for 8 hours then take the tops off and re-cover with dry greaseproof paper and foil, secured with string.
Store in cupboard until needed.
Steam for another 4 hours and serve with brandy sauce.

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