Raisins 500 gm
Currents 500 gm
Golden raisins 500 g
Bread crumbs 500 gm
Brown sugar 500 gm
Suet 250 gm
Mix peel 125 gm
Red glazed cherries, 125 gm
Almonds, chopped 125 gm
Lemon rind 01
Orange rind 01
Fresh carrot grated 01
Red apple, chopped 01
Flour 01 tbs
Mixed spices 01 tbs
eggs 06
salt, a pinch
brandy dark 300 ml

Mix all ingredients, except flour and eggs. Cover with a clean cloth and keep for24 hours at room Temperature. Next day add flour and eggs mix together.
Coat the pudding bowls with some butter.
Pour the mixture into the bowl. Cover the bowl with aluminum foil and steam the pudding for about 3 to 4 hours at 200 degrees. Unmold the pudding, cool completely. Cover with fresh greaseproof paper and store until Christmas day. On Christmas day reheat the pudding by steaming again for about an hour and serve with custard sauce.

Custard sauce:
egg yolk 06
sugar 120 gm
milk 230 gm
fresh cream 230 gm
vanilla essence 10 gm

Beat egg yolks and sugar together. Bring milk and cream to a boil. Remove from heat, add the egg yolk mixture to milk. Simmer under low heat while beating with a wire whisk, till thick.
Pour over the steamed pudding and serve hot.