Steamed Irish Whiskey Pudding

4 ounces wheat flour
1 teaspoon baking powder
4 ounces Crisco
4 ounces dark brown sugar
1 pound mixed dried fruit
4 ounces candied peel, chopped
4 ounces soft breadcrumbs
1 ounce flaked almonds
grated rind of 1 orange
grated rind of 1 lemon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1 1/2 teaspoons allspice
1 tablespoon molasses
4 tablespoons Irish whiskey
5 fluid ounces stout

Sift the flour and baking powder.

Put the Crisco and sugar into a large bowl and beat until creamy, then add all the remaining ingredients and mix very well, to a thick, creamy consistency. Allow to stand overnight.

The next day, put the mixture into a lightly greased 21/2 pint basin (or two 1 pint basins), cover with a circle of greased grease-proof paper and secure with foil or a pudding cloth. Steam for 6-8 hours.

Cool, then put a clean piece of foil on top of the bowl, and store in a cool dry place until required. Steam for a further 3 hours and flame with warmed brandy before serving.

Yield: 1 pudding