Christmas Pudding -

Christmas Pudding With Sauce

1 CupFlour
2 1/2 CupsFresh Breadcrumbs
1 BagSuet (ask the person behind the meat counter)
1Carrot, grated
1Apple, peeled, cored and diced
1/2 CupDark Brown Sugar
1/2 CupAlmonds, slivered
1/2 CupAlmonds, ground
1 1/2 CupsGinger Chunks in syrop
1 CupCandied Cherries
5Candied Pineapple Rings
1/2 CupRaisons
1/4 CupDried Currants
6Plums, Pitted and chopped
6Apricots, Dried
1Lemon, Juiced & Zested
1 TspGround Cloves
1 TspGround Cinnamon
1/2 TspGround Nutmeg
1/4 CupRum or Rye
1/2 CupGingerale
1/2 TspMSG
1Cheese Cloth

This dessert is usually prepared 4 - 6 wks in advance, allowing the flavors to savor through. Meanwhile, stock up with a 26er of Brandy for the finale of the dessert.

1) Melt the suet in medium sized pot. Meanwhile, lightly butter a medium - large shaped glass bowl with a trivet.
2) Mix together all ingredients, adding flour and breadcrumbs last.
3) Pour the cooked mixture into the lightly greased bowl and cover with a cheese cloth, wrapping the elastic around the cheese cloth and bowl.
4) Store in a cool, dry place.

Rum Sauce

1 CupSugar
1 CupRum or Brandy
4Egg Yolks, whisked
1/2 CupButter
1 CupWhipping Cream, not prepared
1/2 TspCinnamon

Soak the dessert in brandy and light it up with a long matchstick, after heating up the dessert in a serving heating tray for a few hours.

1) Melt the butter in a small saucepan.
2) Add the sugar.
3) Add the rum and whipping cream.
4) Slowly, whisk in the egg yolks.
5) Serve over the Christmas Pudding and enjoy!