CHRISTMAS PUDDING
1/2 lb. dark molasses sugar
14 oz. fresh white bread crumbs
1/2 lb. shredded beef suet
1 tsp. mixed spice
3/4 lb. sultanas
3/4 lb. raisins
1/2 tsp. salt
1/2 lb. currants
4 oz. candid peel, chopped
2 oz. blanched almonds finely chopped (optional)
2 lg. cooking apples, peeled, cored, and finely chopped Finely grated rind and juice of 1/2 lemon
2 eggs beaten
1/2 pint guinness or milk stout
Approximately 1/4 pt. milk
2 silver threepenny or, Sixpenny pieces, wrapped in foil!
Put the dry ingredients, dried fruit, candied peel and chopped almonds, if used, in a large mixing bowl and stir well to mix. Add the apples with the lemon rind and juice, eggs and Guinness or milk stout. Stir well to mix. Stir in enough milk to make a soft dropping consistency.
Pour the mixture into two greased 1 1/2 pint pudding basins. Bury one silver coin in each pudding. Cover the tops of the puddings with circles of greaseproof (waxed) paper, then with foil. Foil a pleat in the center and tie string around the rim. Leave overnight.
Place the basin in the top of a steamer or double boiler, or in a large pan of gently bubbling water and steam for 4 to 5 hours, topping up the water level from time to time during cooking.
Remove the basins carefully from the pan and leave until quite cold. Discard the foil and greaseproof paper and replace with fresh greaseproof paper and foil before storing. Stream again for about 2 hours before serving, with Brandy Butter.