Christmas Plum Pudding Recipe

• 1/2 cup Ale
• 1/3 cup Raisins
• 3 eggs (beaten)
• 1-1/2 tsp Mixed Spice
• 3/4 tsp Baking Powder
• 3/8 cup Dried Currants
• 1 small Carrot (grated)
• 3/8 cup Golden Raisins
• 1/8 cup Ground Almonds
• 115 gms Shredded Suet
• 1 cup Whole Wheat Flour
• 1/2 cup Dark Brown Sugar
• 1/2 cup Walnuts (chopped)
• 1 Lemon (juiced and jested)
• 4 Plums (pitted and chopped)
• 2-1/2 cups Fresh Bread Crumbs
• 3/8 cup Candied Cherries (halved)
• 1 Apple (peeled, cored and shredded)
• 1/2 cup Almonds (blanched, chopped)
• 115 gm Candied Mixed Fruit Peel (chopped)
• 50 gms Preserved Stem Ginger In Syrup (chopped)

• In a large bowl, combine all the ingredients and stir thoroughly.
• Grease 2 large or 4 small pudding basins and fill them with pudding mixture.
• Cover tightly with greased waxed paper, then foil; secure with string.
• Steam pudding over medium-low heat in boiling water.
• Let the pudding cool completely, and then replace covers with fresh waxed paper and foil.
• Store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months.
• Before serving, reheat the pudding by steaming 2 to 3 hours.
• Christmas Plum Pudding is ready to savor.