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Note: Many people put a small silver coin or other good luck charm into Traditional Christmas Pudding, before cooking. The charm should be wrapped in parchment/cooking paper before placing in the pudding.

Ingredients

• 1 1/4 c AP/plain flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground cloves
• 1/2 tsp ground allspice
• pinch of ground ginger
• (or substitute 1  tsp mixed spice for the above spices)
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 c dark brown or muscovado sugar
• 3/4 c finely grated suet or vegetable suet
• 1/2 c dark molasses or treacle
• 1 1/4 c dried brown bread crumbs
• 1 1/2 c golden raisins/sultanas
• 1 1/2 c currants
• 4 oz mixed peel, finely diced
• 1/2 c chopped almonds
• 1 tbs fresh grated lemon peel
• 2 eggs
• 1/4 c brandy
• milk, as needed
• silver coin or other good luck charm, wrapped in parchment/cooking paper (optional)

Method

1. Grease a 2 quart pudding mould.
2. The day before steaming the pudding, mix  the suet, sifted flour, baking soda, breadcrumbs, spices, sugar and treacle. Use a large bowl!
3. Then gradually mix in all the dried fruit, mixed peel, almonds and the grated lemon zest. Mix well.
4. Beat the eggs with the brandy in a separate small bowl. Pour this mixture over the ingredients in the larger bowl. This is the time for each family member to take a stir of the pudding, from East to West, and make a wish. Add a little milk if needed; the mixture should be a thick batter-like consistency.
5. Cover and leave in a cool place overnight. Next day, mix again, adjusting the texture if necessary with a little more milk or breadcrumbs. Pour into the prepared pudding basin. Add the paper-wrapped ‘lucky charm’, if used. Cover with centre-pleated parchment paper and then a pleated sheet of foil. Tie securely under the rim with kitchen twine. Wrap the pudding basin in a clean tea towel and tie the corners to make a handle for easy removal from the pot.
6. Fill a large pot with water to come halfway up the pudding basin. Bring the water to a boil and reduce the heat to a simmer. Place the pudding basin on an upturned plate or trivet. Steam the pudding for 5 hours or so, topping up the water level with boiling water as needed. Do not let the pot boil dry!
7. Remove the pudding from the steamer. Let the pudding cool thoroughly and remove the foil and parchment. Replace with fresh parchment and foil, tied as before. Keep in a dark, cool place, such as an unheated bedroom, until ready to serve. It will keep for weeks, maturing as it ages.
8. When ready to serve, wrap the pudding basin in a clean tea towel, making a handle as before. Steam for about 2–2 1/2  hours. Turn out the pudding onto a nice serving platter and top with a sprig of holly. Pour a little flaming brandy over the pudding and bring to the table. 

The person who gets the silver coin in their portion of Traditional Christmas Pudding is believed to have good luck and prosperity in the coming year.

 A flaming Traditional Christmas Pudding Wikipedia

Visit England any time of year

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Shelter strays may get euthanised if not adopted.

http://www.battersea.org.uk/cats/