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1
Combine the flour, bread crumbs, sugar, spices and salt in a large mixing bowl and toss to mix thoroughly.
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2
Add the raisins, currants, ginger, chopped apple and grated rinds and mix to coat with the dry ingredients.
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3
Add the chopped suet and mix to coat well.
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4
In a smaller bowl, beat the eggs until they are thick and foamy.
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5
Add the Cognac and citrus juices and mix together.
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6
Add the egg mixture to the larger bowl and fold with a spatula to mix and coat well.
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7
Butter well a two-and-a-half- to three-quart pudding mold (see note).
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8
Add the pudding to the mold and cover with the lid.
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9
Place a rack in a kettle large enough to hold the pudding mold and add water to the kettle to a depth of one inch.
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10
Place the pudding on the rack and bring the water to a boil.
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11
Lower the heat to simmering, cover the kettle and steam the pudding for about six hours, checking occasionally to be sure the water in the kettle has not boiled away.
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12
When the pudding is done, it may be unmolded and served immediately, with creme fraiche, traditional hard sauce or a brandy-flavored creme anglaise.
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13
If the pudding is not to be served immediately, it should be left in its mold and reheated in a steaming kettle before serving.
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14
The pudding may be stored in a cool, dark place for six weeks or longer.
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15
For longer storage, remove the lid, pour another half-cup of Cognac or brandy over the surface of the pudding and replace lid.
