JohnMartin's World-Famous Christmas Pudding

serves:
30-40 portions

Preparation
Mix all dry ingredients (A), breadcrumbs, flour and ground almonds. Rub in (B) margarine. Blend in (C) golden raisins, dark raisins, mixed peel, currants and (D) nutmeg, mixed spice, salt and dark brown sugar. Add (E) stout, brandy, eggs, lemons, oranges, milk. Leave in cool place for three to four days.

Cooking
Place in a greased bowl. Cover with greaseproof paper. Seal top with a couple of layers of cling-wrap and place pudding bowl in pot half filled with water and steam for the required time.

1lb - 4 hours

2 lb. - 6 hours

4 lb. - 8 hours

Serving
Serve warm with fresh heavy cream, sauce anglaise or with ice cream.