---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Vegetarian, Christmas
       Yield: 8 servings
       8 oz Currants
       4 oz Sultanas
       4 oz Raisins
       4 oz Chopped candied peel
       1 oz Skinned & chopped almonds
       4 oz Wholewheat flour
     1/2 ts Salt
     1/2 ts Grated nutmeg
     1/2 ts Ground ginger
   1 1/2 ts Mixed spice
       8 oz Brown sugar
       4 oz Wholewheat breadcrumbs
       8 oz Vegetable suet
       1 ea Lemon, juice & rind
       1 tb Molasses
       5 tb Water & rum mixed
   Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
   Wash currants, sultanas & raisins in warm water & pat dry.  Put fruit in
   large bowl with candied peel & almonds.  Sift flour, salt & spices into
   bowl & add sugar, breadcrumbs & suet.  Mix well then stir in lemon juice,
   rind & molasses with enough of the water & rum mixture to make a soft
   mixture.  Turn into the basin, cover with waxed paper & aluminum foil & put
   basin into pot.  Pour enough water into the pot to reach halfway up the
   side of the basin.  Bring to a boil, cover saucepan & let pudding steam
   gently for 4 hours, watching the water level & topping up with boiling
   water if necessary. When cooked, cool the pudding & store in a cool dry
   place for up to 2 months. Before serving, steam pudding agin for 3 hours.
   Turn out onto a serving platter & flame with brandy if you desire. **NOTE I
   divide the pudding in half & make 2 smaller puddings.  Keeps up to 3 months
   in the fridge.