Irish Christmas Pudding

12oz currants
4oz sultanas
4oz raisins
4oz mixed candied peel
8oz peeled and cored apples
1 lemon & 1 orange (grated rind and juice)
12oz shredded suet
2oz chopped almonds
2oz chopped walnuts
12oz plain flour
1 level teaspoon salt
2 level teaspoon mixed spice
8oz soft brown sugar
8oz castor sugar
4oz glace cherries
12oz fresh breadcrumbs
4 eggs
2 tablespoons brandy
7oz stout (Guinness)

Method
Grease 3 pudding bowls of varying sizes. Place circular greased pieces of tin foil around the bottom of the bowls. Put the chopped nuts, peel, cherries, apples, lemon and orange rind into a large bowl. Add the flour, spice, salt, breadcrumbs, suet and sugars to it and mix well. Now add the lemon, orange juice, brandy and eggs and again mix well.

Now cover the mixture with a towel and leave overnight. This is very important. Next day, mix again and place the mixture into the prepared bowls. Don't fill the bowls right up to the top. This leaves room for the pudding to expand when it is cooking. Cover with double layer of greased greaseproof paper and a layer of tin foil. Put each of the bowls in a large saucepan. Fill the saucepan half way up with boiling water and maintain this level by adding more boiling water during the cooking. A small saucer placed in the bottom of the saucepan prevents the pudding bowl from moving around.

Cooking times
Allow 9 hours boiling time for a 2 pint pudding Allow 7 hours for a 1 and a half pint pudding. Allow 5 hours for a 1 pint pudding.
On the day you want to eat the pudding heat it up in a microwave, douse it in brandy and set it alight. When the fire has gone out serve with cream, custard or brandy butter.