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

 * 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 zabaione.
 * 3) Taste for seasoning and add more if needed.
 * 4) Pack mixture into the container and cover with roundof wax paper and lid.
 * 5) Set the continer on steaming device and add enough water to come up 1/3 up the sides of puding 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 resteam 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. Serve with the zabaione.