|Raisins||1 Cup (16 tbs), chopped|
|Sultanas||1 Cup (16 tbs), chopped|
|Currants||1 Cup (16 tbs), chopped|
|Chopped peel||3 Ounce|
|Lemon rind||1 Teaspoon, grated|
|Cooking apple||1 , peeled and chopped|
|Plain flour||1⁄4 Cup (4 tbs)|
|Mixed spice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Vegetable shortening/Butter / margarine||6 Ounce|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Fruit juice/Sherry / brandy||4 Tablespoon|
|Lemon juice||1 Teaspoon|
|Eggs||3 , beaten|
|Pine nuts||3⁄4 Cup (12 tbs)|
|Brazil nuts||3⁄4 Cup (12 tbs), broken or chopped|
|Sweet almonds||3⁄4 Cup (12 tbs), chopped|
Grease two 1 quart pudding steamers and place two saucepans of water over a medium heat.
Mix the raisins, sultanas and currants together with the chopped peel, lemon rind and apple.
Mix the flour, spices and breadcrumbs together in a separate bowl and add in the shortening or butter, then the contents of this bowl to the fruit mixture.
Use your hands or a wooden spoon to mix everything together very well.
Add the remaining ingredients and work to an even consistency.
Put the mixture into the steamers, cover them with greased greaseproof paper and finish off with a pudding cloth tied round the rim of the steamer.
Put each pudding into a pan of simmering water (make sure the water doesn't come over the rim) and steam, with a lid, for 5-6 hours.
Take care that the pans do not boil dry.
When you refill them, use boiling water from the kettle.
Allow the puddings to cool then store in a cool, dry place until Christmas.