Granny Barrins’ Christmas Pudding:

8ozs.flour,
16ozs breadcrumbs,
16ozs marg/butter,
16ozs brown sugar,
8ozs sultanas,
16ozs raisins,
8ozs candied peel, 4ozs whole almonds,
rind+juice of 1 lemon+1 orange,
1 large cooking apple,2 tsps mixed spice,
1 tsp salt,
8 eggs,
4 tblsps sherry+ brandy.

Mix dry ingredients with fruit. Beat eggs,add juices+sherry+brandy..Pour onto dry mixture + stir well. Leave overnight covered with teatowel.Put into greased bowl and cover with greaseproof paper. Steam in a pot for 4-4 and a half hours. Leave in a cool place for 2-3 weeks. On Christmas Day steam again for 3-4 hours.

To serve:
Run a spatula around the edges of the pudding in the bowl. Place a large dinner plate on top of the bowl and invert the bowl upside down. The pudding should slide onto the plate.
Douse the pudding with a good measure of Irish whiskey and light it with a long-handled match. The flaming burns away the alcohol and leaves the whiskey flavour.

Serve with homemade egg custard (flavoured with a slight hint of brandy/sherry) and a little dollop of cream.

Some people prefer to substitute Brandy Butter for the custard and cream, but that was not Granny’s preference! When we were children she went very lightly on the whiskey/brandy, but we didn’t really like the pudding then. It was too rich for our childish palates. It’s something you develop a taste for, and then nothing can substitute for it on Christmas Day!