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1
Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
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2
Work in the breadcrumbs, sugar and softened butter, mixing well.
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3
Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
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4
Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
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5
Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
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6
Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
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7
You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
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8
Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
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9
Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
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10
On Christmas day, boil or steam for a further 4 hours.
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11
To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
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12
Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
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13
Each pudding serves 6 to 8 people.
