8 oz Currants

4 oz Sultanas

4 oz Raisins

4 oz Chopped candied peel

1 oz Skinned & chopped almonds

4 oz Wholewheat flour

1/2 ts Salt

1/2 ts Grated nutmeg

1/2 ts Ground ginger

1 1/2 ts Mixed spice

8 oz Brown sugar

4 oz Wholewheat breadcrumbs

8 oz Vegetable suet

1 ea Lemon, juice & rind

1 tb Molasses

5 tb Water & rum mixed

Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. **NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge.