Welsh Christmas Pudding

Ingredients

 * 1 lb each of currants and seedless raisins
 * 4 oz mixed peel
 * the juice and rind of 1 lemon
 * 1 tsp mixed spice
 * 1 tsp nutmeg
 * 1 lb butter
 * 1 lb brown sugar
 * 5 eggs
 * 4 oz golden syrup (treacle)
 * 6 oz flour
 * 1 lb brown breadcrumbs
 * 1 lb vegetarian suet
 * ¼ pint of either brown ale, stout or cider
 * 1 cup of either wine, sherry or rum
 * 3 tbsp milk

Directions

 * 1) Wash and dry fruit.
 * 2) Fold butter and sugar together in a large bowl until soft, adding eggs one by one.
 * 3) Stir in the syrup, grated rind and lemon juice, sifted flour, spices, breadcrumbs, suet, fruit and peel.
 * 4) Mix well, adding enough liquid and milk to blend.
 * 5) Cover and let stand overnight.
 * 6) The next day, grease 2-pint size "pudding cups" (or any other baking cups), and place a circle of greased pastry paper on the bottom of each cup.
 * 7) Divide the pudding mixture equally and place in the cups, covering the top with more paper and damp tea towels (tie these securely with a knot to keep steam in).
 * 8) Steam for six hours in a steamer, or in a large pot on the stove.
 * 9) Remove from the heat and cover with damp tea towels.
 * 10) These puddings can be kept for up to a year (and are said to be better with age).
 * 11) As required, re-steam to heat.
 * 12) These puddings are traditionally brought to the table with flaming brandy, and served with thick cream.