| Ingredients | | | 1/2 | pound | butter, unsalted plus about 2 teasspoons butter, for greasing the molds | | | 1 1/3 | cup | brown sugar, dark | | | 3 | each | eggs, beaten | | | 3 | tablespoon | corn syrup, dark | | | 2/3 | cup | flour, self-rising | | | 1 | pinch | salt | | | 1/2 | teaspoon | cinnamon, ground | | | 1/2 | teaspoon | nutmeg, grated fresh | | | 1/2 | teasspoon | apple pie spice | | | 1 | each | lemon juice, juice of one lemon | | | 1 | each | orange rind, fine grated rind of one orange | | | 1 | each | lemon rind, fine grated rind of on lemon | | | 4 | cup | bread crumbs, fresh | | | 1 1/3 | cup | golden raisins | | | 1 1/3 | cup | raisins | | | 1 1/3 | cup | currants | | | 1/3 | cup | mixed citrus peel, chopped | | | 1/2 | cup | brandy, more or less to taste | | | | | |
Directions:
| ---JUST BEFORE SERVING---
Garnish with holly
Ignite with brandy
Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.
Beat the 1/2 pound of butter until soft. Add sugar and beat until fluffy.
Gradually beat in the eggs and syrup.
Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.
Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.
Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and with Christmas holly stuck into the top!
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