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1. Wash, dry and pick over currants and raisins; blanch and chop the almonds; remove the sugar from the peel and shred it finely.
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2. Grate the suet and chop any large pieces finely, then make the breadcrumbs. Grease 4 basins, also the covering papers and pudding cloths.
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3. Place all the prepared ingredients and the flour in a large bowl; add the sugar, salt, spices, grated lemon rind and juice, and mix thoroughly.
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4. Add the beaten eggs, with the milk and brandy, so that the mixture forms a soft dropping consistency. The flavor will be improved if the mixture can be left for several hours at this stage.
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5. Next three-quarters fill the 4 basins with the mixture; cover with greased paper or aluminum foil, and tie on pudding cloths securely, pinning or tying up the corners.
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6. Boil for 5 hours, replenishing with boiling water when necessary, or steam for 7 ½ hours. Remove the basins from the pans, and take off the pudding cloths when cool enough to handle.
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7. Allow the puddings to become quite cold, and cover them with a clean ungreased cloth, and then put them in a cool place.
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8. To heat and serve the puddings, cover as usual, tie on the cloths, and boil for 4 hours, or steam for 6 hours. Turn out on a hot dish and put a sprig of holly in the center.
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9. Serve with brandy butter, rum sauce, custard sauce or fresh cream whipped with a little caster sugar.
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USING PRESSURE COOKER:
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1. When a pudding is to be cooked in a pressure cooker, include black treacle, browning or coffee essence.
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2. Place in a greased basin and cover.
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3. Put 2½ pints of boiling water in the pan, stand the basin on the rack and steam rapidly for ½ hour, then pressure-cook at 15 pound for 1½ hours, reducing the pressure slowly.
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4. Before serving, pressure-cook for 25-30 minutes at 15 lb.
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