Christmas Plum Pudding

Ingredients

 * 3 cups crumbs from good quality white bread lightly packed (about ½ loaf)
 * 1 cup each raisins, yellow raisins, currants chopped
 * 1⅓ cups sugar
 * ½ tsp each mace, cinnamon and nutmeg
 * 8 oz butter melted
 * 4 large eggs lightly beaten
 * 1 dash almond extract
 * ½ cup bitter orange marmalade

For serving

 * ½ cup rum or bourbon heated slightly before serving
 * 2 cups Zabaglione sauce
 * holly sprigs to garnish (optional)

Directions

 * 1) Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, sugar, and spices.
 * 2) Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and Zabaglione.
 * 3) Taste for seasoning and add more if needed.
 * 4) Pack mixture into the container and cover with round of wax paper and lid.
 * 5) Set the container on steaming device and add enough water to come up ⅓ up the sides of pudding container.
 * 6) Cover kettle tightly bring to a simmer and let steam for 6 hours,checking water level now and then.
 * 7) Pudding is done when dark walnut brown in color and fairly firm to touch.
 * 8) Let pudding cool and then store in a wine cellar or the fridge.
 * 9) At least two hours before serving re-steam the pudding.
 * 10) Unmold onto a hot flameproof serving platter and decorate with the holly.
 * 11) Bring to table along with the warmed booze and pour booze around pudding.
 * 12) Ignite and let flame.
 * 13) Serve with the Zabaglione.