8oz / 227g self raising flour
4oz / 113g fresh breadcrumbs
4oz / 113g ground almonds
1-1/4lb / 567g soft dark brown sugar
6oz / 170g shredded suet
1lb / 454g currants
1lb / 454g sultans
1lb / 454g raisins
2 tsp Ground Cinnamon
1 tsp Ground Coriander
1 tsp Ground Nutmeg
1 tsp Ground Allspice
1 tsp salt6 size 3 eggs
1 orange1 lemon
6 Tbs / 90ml brandy
1/2 pint / 285ml brown ale

Place the flour, breadcrumbs, ground almonds, sugar, suet, dried fruits,spices and salt into a large mixing bowl. Mix them together thoroughly.Beat the eggs in a separate basin. Grate the rinds and squeeze the juicefrom the orange and lemon. Add the eggs, fruit rinds and juices, thebrandy and brown ale to the ingredients in the bowl. Stir the mixturevery well, ensuring that the ingredients are thoroughly combined.

Grease three 1-1/2 pint / 755ml pudding basins. Fill them with themixture to within 1in / 25mm of the top. Cover each basin with a circleof greaseproof paper, folded and tucked to allow for expansion of thepuddings. Cover the paper with an 18 in / 450 mm square of muslin or foil.Tie a length of string several times around the basin to secure thecovers. Knot opposite ends of the muslin over the top of the basin.

Place the puddings in a steamer or stand them in covered saucepans ofboiling water to come halfway up the sides of the basins. Steam them for6 hours, topping up the water if necessary.

Allow the puddings to cool. Remove the muslin or foil covers and replacethem with clean ones. Store in a dry, cool place. It is not necessary to freeze the puddings.

Steam the puddings for 3 hours before serving decorated with a sprig ofholly and accompanied by brandy butter, brandy sauce or cream.