Rolls Royce Christmas Pudding

2 oz. all-purpose flour
3 eggs
1/4 tsp. salt
1 tsp. cinnamon, nutmeg, and ginger
1 oz. almond flour
6 oz. brown sugar
6 oz. butter (small dice)
8 oz. bread crumbs
6 oz. golden raisins
6 oz. dark raisins
6 oz. currents
4 oz. whole dried cherries or brandy cherries
6 oz. dates (chopped)
2 oz. candied citrus peel (chopped)
4 Tbs. Brandy
1 orange zested and juiced
1 lemon zested and juiced
� carrot, finely grated
� apple, finely diced
� - � pint Guinness

Mix all dry ingredients together in a large bowl. Disperse spices and dried fruit over dry ingredient mix.

Add small pieces of butter, and toss together, not mixing. Add eggs and brandy (ok to substitute rum for brandy).

Add orange juice, lemon juice, grated carrot, diced apple and Guinness, and mix well. (Traditionally, all members of the household give the mixture a stir for good luck.)

Grease a 1 quart bowl with butter, generously.

Pour the mix in and cover the bowl with buttered parchment paper and foil.

Tie with string to seal the rim, and steam the mix for approximately 4 hours (at home, use a double boiler or vegetable steamer for best results).

Just prior to serving, steam again for 2 hours. Brandy is traditionally poured over the hot pudding, and flamb�ed tableside. Serve hot.

Yield: 6 servings

Hard Sauce aka �Brandy Butter�

4 oz. butter
3 oz. confectioners sugar
2 oz. superfine sugar
3-4 Tbs. Brandy
1/2 orange, zested

Cream the butter and sugar.

Mix in the brandy, thoroughly.

Add orange zest; mix in.

Roll into a log, using parchment paper to shape. Refrigerate.

When ready to use, cut small slices and place upon hot pudding.

Yield: 6 servings