Traditional English Christmas Pudding recipe

Ingredients:
* 8 oz chopped suet
* 1 heaped teaspoon mixed spice
* 1/2 teaspoon grated nutmeg
* 1/4 teaspoon ground cinnamon
* 4 oz self raising flour
* 1 lb soft brown sugar
* 8 oz white breadcrumbs
* 8 oz sultanas
* 8 oz raisins
* 20 oz currants
* 2 oz chopped almonds
* 2 oz mixed chopped peel
* zest of 1 orange and 1 lemon
* 1 apple peeled. cored, and finely chopped
* 4 standard eggs
* 10 fl.oz stout (eg Guiness, or use a porter type stout)
* 4 tablespoons rum (use a dark, well flavoured one)

Directions:
Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.
Mix in the fruit, mixed peel, nuts, chopped apple then the zest.

In a new bowl beat the eggs and add the stout and rum. Add to the dry
ingredients, and stir VERY well ( it is best to use a very large bowl).
Cover the bowl and leave overnight.
Grease 2, 2 pint pudding basins and pack the mixture into them.
Cover with greasproof paper and pudding cloths, tied on with string.
Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.
To reheat for eating, steam for 2 hours

Serve with:
Cumberland Rum Butter

6 oz unsalted butter
6oz soft dark brown sugar
6 tablespoons dark rum

Blend butter and sugar, add rum slowly, and mix well.
Pack into moulds for serving and chill. Remove from
'fridge just before serving.