Christmas Plum Pudding

Ingredients

 * 3 	cup	Crumbs from good quality
 * white bread lightly packed (about 1⁄2 loaf)
 * 1 	cup	Ea Raisins, yellow Raisins
 * currants chopped
 * 1 1/3 	cup	Sugar
 * 1/2 	tsp	Ea mace cinnamom & nutmeg
 * 8 	oz	butter melted
 * 4 	large	eggs lightly beaten
 * 1 	dash	almond extract
 * 1/2 	cup	bitter orange marmelade

FOR SERVING

 * 1/2 	cup	rum or Bourbon heated slighlty before serving
 * 2 	cup	Zabaione Sauce (recipe follows)
 * Holly sprigs to garnish (optional)

Directions
Toss the crumbs in a large mixing bowl along with the two types of Raisins, currants,Sugar and spices. Then toss with the melted butter and all remaining ingredients except for the holly, rum/Bourbon and zabaione. Taste for seasoning and add more if needed. Pack mixture into the container and cover with roundof wax paper and lid. Set the continer on steaming device and add enough water to come up 1/3 up the sides of puding container. Cover kettle tightly bring to a simmer and let steam for 6 hours,checking water level now and then. Pudding is done when dark walnut brown in color and fairly firm to touch. Let pudding cool and then store in a wine cellar or the fridge. At least two hours before serving resteam the pudding. Unmold onto a hot flameproof serving platter and decorate with the holly. Bring to table along with the warmed booze and pour booze around pudding. Ignite and let flame. Serve with the zabaione.