Recipe - Citrus Christmas Pudding

3 ounce Plain flour, sifted
2 teaspoon Ground mixed spice
One half teaspoon Salt
4 ounce Fresh white breadcrumbs
3 ounce Light brown sugar
6 ounce Sultannas
6 ounce Currants
6 ounce Raisins
1 ounce Mixed peel
4 ounce Shredded suet
Finely grated rind and juice
Of 1 lemon & 1 orange
2 md Eggs, beaten
5 fl Stout
2 tablespoon Orange liqueur or extra
Orange juice

Here are some recipes from the Safeway magazine that I've formatted into
meal master.

Place all the ingredients in a bowl and mix thoroughly. Spoon the mixture
into a greased 2 pint pudding basin. Cover with two rounds of pleated
greaseproof paper and tie securely with string. Cover with pleated foil.
Place the pudding on an upturned saucer in a large pan. Pour enough boiling
water into the pan to come halfway up the basin. Cover and steam for 5
hours topping up with water when needed. Cool and recover with greaseproof
paper. Store in a cool dry place. To serve, steam as before for 3 hours,
then turn out onto a warmed serving plate and flame with brandy if liked.
Posted to MMRecipes Digest V3 #326

Date: Thu, 28 Nov 1996 15:28:59 +0000

From: Susan Taft jr03@dial.pipex.com