*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Low fat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  230       g            (8 oz, 4 loosely packed
                         Cups) fresh wholemal
  230       g            (8 oz, 2 cups) EACH of
                         Roughly chopped muscatel
                         (black) raisins,
                         Sultanas (yellow raisins)
                         And dried apricots
   60       g            (2 oz, 3/4 cup) crumbled
                         Almond macaroons or
   60       g            (2 oz, 3/4 cup) chopped
   60       g            (2 oz, 1/2 cup) ground or
                         Flaked almonds
    1                    Grated appple
    1       tb           Grated orange zest
    1       t            Ground cinnamon
    1       t            Ground mace
      1/2   ts           Ground cardamom (I had none,
                         So used cumin, which worked
                         As well!)
      1/2   ts           Ground cloves (I used whole,
                         And put them in the food
                         With the bread!  Again, it
      1/2   ts           Ground allspice
    2       tb           Orange marmalade or candied
                         Orange peel
                         Juice of 1 orange
    4       md           Free-range eggs
    6       tb           Or 1 miniature bottle of
  140       ml           (5 fl oz, scant 2/3 cup)
                         Fortified muscat wine, port,
                         Or rich oloroso sherry
   Put all the dry ingredients in a large bowl and mix
   thoroughly.  Put the marmalade, orange juice, eggs,
   brandy and wine in another large bowl, or in the
   blender or food processor, and beat until well blended
   and frothy. Pour the liquid over the dry ingredients.
   Mix until moist. Cover, and let sand for a couple of
   hours at least and, if possible, overnight to let the
   spice flavours develop.
   Oil or butter the pudding basin and spoon in the
   mixture.  As it contains no raw flour, it will not
   expand very much during the cooking, so you can fill
   the basin to within 1.25 cm (1/2 inch) of the rim.
   Take a square of greaseproof or waxed paper, oil or
   butter it (I didn't bother, but did oil the basins.  I
   don't have a 3-pint one, so used 1 2-pint and 1 1-pint
   one, 2 pints being ample for my family for Christmas
   dinner) and tie it over the top of the basin with
   Steam in boiling water for 5 hours.  Allow pudding to
   cool completely before wrapping it, still in its
   basin, in fresh greaseproof paper plus a layer of
   foil.  Store in a cool dark place.
   On Christmas Day, steam for a further two hours.
   Bissell/Levy suggest serving this with creme fraiche,
   rather than the traditional brandy butter (don't ask -
   not to be discussed on THIS mailing list!!!), and I do
   think this is one occasion when a LITTLE cream is
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