Christmas Plum Pudding - cooking recipe

Ingredients

3/4 cup raisins
3/4 cup golden raisin
3/4 cup currants
1/2 cup candied orange peel
1/2 cup almonds, unsalted, chopped
1 cup apple, shredded
1 cup beef suet, chopped
1/2 cup flour
2/3 cup brown sugar
1 1/4 cups fresh breadcrumbs
1/2 teaspoon allspice
1/4 teaspoon salt
3 eggs
2 tablespoons brandy, plus extra
1 tablespoon lemon juice

Preparation

Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
Beat eggs and add to flour mixture.
Stir brandy and lemon juice into fruit mixture.
Stir fruit into batter.
Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!