8 oz suet
6 oz self raising flour
4 oz breadcrumbs
pinch of salt
6 oz soft dark brown sugar
2 oz ground almonds
8 oz currants
6 oz sultanas
6 oz small seedless raisins
4 oz finely chopped or grated bramley apple
2 oz blanched, skinned and chopped almonds (optional)
2 oz mixed peel (optional)
1/2 level teaspoon of ground nutmeg
1/2 rounded teaspoon spice
1/2 rounded teaspoon cinnamon
1/4 teaspoon vanilla essence
1/4 teaspoon almond essence
juice of 1/2 a lemon
4 or 5 large eggs
2 capfulls of rum

Mix all the ingredients in a large mixing bowl.

Line the bases of plastic pudding basins with greased foil, put in the mixture and cover with pleated foil tied on with string. Steam for at least 4 hours then remove the foil lid and allow to cool. Watch your fingers taking the foil lid off it will be hot. When cool cover with the plastic basin lids and store in the fridge.

When needed steam again for at least 2 hours.

For left over Christmas Pudding, slice it and fry in butter for Boxing Day breakfast !