• 7 ounces golden raisins
• 7 ounces dried currants
• 7 ounces dark raisins                         
• 7 ounces white flour
• 7 ounces breadcumbs
• 7 ounces vegetable shortening (frozen overnight, then grated)
• 7 ounces dark brown sugar
• 2 ounces mixed candied citrus peel
• 2 ounces chopped almonds
• 1 tablespoon pumpkin pie spice
• grated rind of 1 lemon and 1 orange
• 1 teaspoon of salt
• 4 large eggs
• 2 tablespoons black treacle or molasses
• milk or beer to mix (as needed)
• 2 tablespoons brandy (optional)

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Directions:

• Grease two 1-liter ovenproof bowls.
• In a separate mixing bowl, mix the first 12 ingredients together.
• Add the beaten eggs and molasses with enough milk or beer (and optional brandy) to make a fairly stiff consistency. Mix well.
• Fill the ovenproof bowls, then cover with a double layer of aluminium foil. Secure the foil lids down tightly with string. Place bowls into a large steaming pot and fill with boiling water up to half the height of the bowls.
• Steam for 7 hours, adding extra boiling water to pot from time to time so as not to boil dry.
• When pudding is cooked, remove from steamer and allow to cool before uncovering.
• Re-cover with a fresh cloth or waxed paper (not foil) and store in a cool place.
• When needed, steam puddings for a further 2 to 3 hours according to size. Turn out onto a hot dish, pour warmed rum or brandy, and ignite the alcohol. Serve with the rum/brandy butter or cream.

Note:

• Leftovers are delicious the next morning fried in butter!

Makes 2 puddings