* 200g (7 oz) Stork margarine
* 350g (12 oz) currants
* 225g (8 oz) raisins
* 225g (8 oz) sultanas
* 50g (2 oz) mixed cut peel
* 25g (1 oz) blanched almonds, chopped
* 175g (6 oz) plain flour
* 3 x 5ml spoons (3 teaspoons) mixed spice
* 2 x 5ml spoons (2 teaspoons) nutmeg
* 175g (6 oz) fresh breadcrumbs
* 200g (7 oz) soft brown sugar
* Rind and juice of 1 lemon
* 2 eggs, size 3, beaten
* 1 x 15ml spoon (1 tablespoon) black treacle
* 4 x 15ml spoons (4 tablespoons) beer or milk
* 2 x 15ml spoons (2 tablespoons) brandy, optional
1. Have ready a steamer two-thirds full of fast boiling water or a large saucepan with a tight-fitting lid one-third full.
2. Grease one 1.1 litre (2 pint) or two 850ml (1 1/2 pint) pudding basin(s) and a sheet of foil or double greaseproof paper for tops.
3. Mix all ingredients together very thoroughly in a large mixing bowl with a wooden spoon (3-5 minutes).
4. Put mixture into prepared basin(s), smooth top(s), cover with greased foil or greaseproof paper. Tuck in securely round the rim or tie with string.
5. Place in steamer or saucepan and cover tightly.
6. Steam over fast-boiling water for 6 hours for a large pudding; 4 hours for 2 smaller ones, taking care to add more boiling water as necessary.
7. Cool, re-cover with clean greaseproof paper and store in a cool, dry place.
8. Steam again for 2-3 hours before serving. Serve with Custard or Brandy Sauce.
NB: Christmas Puddings are best made 1-2 months in advance for the flavour to
Preparation time: 30 mins
Cooking time: 4-6 hrs (depending upon size)