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INGREDIENTS:
½ lb - Plain Flour
½ lb - Breadcrumbs
1 lb - Butter
1 lb - Brown Sugar
1 lb - Currants
½ lb - Raisins
1 lb - Sultanas
½ lb - Citron Peel
9 - Eggs
1 pinch - Salt
½ cup - Brandy
¼ lb - Almonds
½ tsp - Mixed Spice
½ tsp - Baking Soda
WHAT TO DO:
Cream butter and sugar.
Add eggs.
Beat well and add brandy.
Stir in all fruits and chopped blanched almonds.
Add breadcrumbs, flour, soda and spices.
Bake in greased pudding basin, leaving sufficient room for rising.
The pudding can also be poured onto a piece of calico and tied securely with string.
Steam for 6 hours.
The pudding has a shelf life of about two to three months if wished.
Makes about two very large puddings or 16 servings.
For heating pudding when required, boil slowly for 2-3 hours.
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