Christmas Pudding(Plum Pudding) - cooking recipe

Ingredients

1 c. self-rising flour
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ground cloves
8 oz. suet, shredded or chilled butter, cut up
2 c. fresh white bread crumbs
1 1/4 c. brown sugar
1 c. shredded carrots
1 c. shredded apples
2 c. dark raisins
1 1/2 c. golden raisins
1 1/2 c. currants
2/3 c. mixed candied peel
1/2 c. chopped walnuts
1/2 c. chopped almonds
1 tsp. grated orange peel
1/2 tsp. grated lemon peel
4 large eggs, beaten
1/4 c. molasses
3/4 c. brandy or apple cider
1/4 c. orange juice
2 Tbsp. lemon juice

Preparation

Sift flour and spices together into large mixing bowl.
Add next 13 ingredients and stir until well combined; stir in eggs. Simmer molasses, brandy, orange and lemon juice and stir into mixture until well combined.
Divide into 2 ovenproof bowls, if possible, with lids or cover with double layer of buttered wax paper then foil.
Tie string around edge of bowl to secure.
Place inside large pan and pour in boiling water to reach 3/4 way up of each mold.
Cover and steam over medium heat for 5 hours.
Most people in Britain make their Christmas puddings in October long before all the other preparations begin.
In our family, we all took a turn in stirring the mixture and making a Christmas wish at the same time.
Store covered in cool place.
Do not freeze.
To reheat, steam for two hours before heating.
Serve with whipped cream or English custard.