Christmas Pudding - cooking recipe

Ingredients

1/2 c. shortening
3/4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
2 1/2 c. sifted flour
3 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. milk
1/2 c. chopped, mixed candied fruit
1/2 c. chopped nuts
boiling water for steaming

Preparation

Cream the shortening with brown sugar until fluffy in a large bowl.
Beat in eggs and vanilla.
Sift dry ingredients together. Add to batter alternately with milk, beating well after each addition.
Fold in candied fruits and walnuts.
Pour into a well-greased 8-cup mold.
Cover mold with foil or double thickness of waxed paper.
Fold foil down tightly or fasten with string to hold tightly if waxed paper is used.
Place on rack or trivet in large pan; pour in boiling water to 1/2 the depth of pudding mold. Cover large pan tightly and steam for 2 1/2 hours or until long, thin skewer inserted in center of pudding comes out clean.
Add more boiling water during steaming as needed.
Cool for 5 minutes, then unmold on serving plate.
Spoon 1/2 cup Orange Crystal Sauce over top. Garnish with holly and green and red candied cherries, plus a walnut half, threaded on wooden pick, if desired.
Cut in wedges and serve with additional Orange Crystal Sauce.