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Traditional Christmas Pudding

 250 ml raisins (1cup)
 250 ml brandy / sherry (1cup)
 250 g butter (1cup)
 250 ml sugar (1cup)
 4 eggs
 250 ml Cake flour (1cup)
 10 ml bicarb (2t)
 10 ml cinnamon (2t)
 2 ml salt (1/4t)
 2 ml ginger (1/4t)
 2 ml nutmeg (1/4t)
 1 ml allspice
 250 ml dates, chopped (1cup)
 250 ml fresh breadcrumbs (1cup)
 250 ml currants (1cup)
 375 ml peacan nuts, chopped (1 1/2 cups)
 375 ml raw carrot, finely grated (1 1/2 cups)
 50 ml golden syrup (4 T)
 15 ml grated lemon rind (3t)
 15 ml grated orange rind (3t)
1

Soak the raisins in the brandy/ scherry overnight.

2

Cream the butter and sugar together very well.

3

Add the eggs, singly, beating well after each addition.

4

Stir in the sifted dry ingredients and mix well.

5

Stir in the dates, crumbs, currants, nuts, carrot, syrup, rind and soaked raisins.

6

Spoon the mixture into a greased 2 litre (8cup) pudding bowl (preferably metal)

7

Place on a wire rack in a large saucepan and pour in boiling water to reach half way up the sides of the pudding bowel.

8

Steam for 2 and a 1/2 to 3 hours or until well cooked - remembering to check the water level and refill if necessary.

9

Allow to stand in the bowl for at least 20mins before removing.

10

Serve hot with brandy butter or cream.

Tips
11

To re-heat on Christmas Day, steam for 1 hour in the same way as above.

Place a tea towel over the top of the bowl before placing the lid on the saucepan as this absorbs condensation and prevents the pudding from going soggy.