Christmas Pudding - cooking recipe

Ingredients

1 1/2 cups currants
1 1/2 cups raisins, chopped
1 1/2 cups golden raisins
1/3 cup finely chopped mixed candied peel
1/2 cup rum or brandy
1 cup plus 2 tbsp (2 1/4 sticks) butter, at room temperature
1 1/4 cups packed brown sugar
1 None orange, grated peel only
1 None lemon, grated peel only
4 None eggs
1 cup flour
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 cups fresh breadcrumbs
None None Custard or ice cream, to serve

Preparation

Combine the fruit and rum or brandy in a large bowl. Cover and let stand overnight.
Grease a 6-cup pudding basin or two 3-cup pudding basins. Line the bottom of the basin with a circle of parchment paper.
Beat the butter, sugar and peels in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the fruit. Sift the flour, baking powder, spices and 1/2 tsp salt into a medium bowl. Fold into the fruit mixture. Fold in the breadcrumbs.
Spoon the mixture into basin. Cover with a circle of parchment paper, then more parchment paper and foil, folding it over the edge. Secure with string, leaving a loop on opposite sides of the basins to lift the pudding out when it is cooked.
Place a trivet or heatproof saucer in the bottom of a large saucepan half filled with boiling water. Lower in the pudding, making sure the water comes 2/3 up the sides of basin.
Cover and steam for 5 hours on low heat, making sure that the water is constantly bubbling. Add boiling water as necessary to maintain the water level. Remove the basin from pan, cool completely and store in the fridge until Christmas Day.
To serve, steam the pudding for 2 hours using the same method, or microwave for 5-8 mins, depending on the size. Cut into wedges and serve with custard, ice cream, brandy butter or rum sauce, as desired.