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INGREDIENTS

This does takes about one week to set, but it is worth the while!

1 c. raisins

1 c. currants

1 tsp. cloves, nutmeg

2 c. flour

1 c. brown sugar

1/4 tsp. salt

2 large eggs

1 c. light cream

1/4 c. brandy + 2 tsp. brandy

Grated rind of 1 lemon

1 lb. mixed candied fruit

2 tbs. butter

DIRECTIONS

Combine fruits, raisins, lemon, flour, sugar, salt & spices in a medium bowl. Blend well.

In another med. bowl, beat eggs, cream & 1/4c. brandy well. Pour over fruit mix. Cover & refrigerate 12 hours.

After 12 hours, transfer to a pudding mold, or a bundt pan. Cover tightly with wax paper & tin foil. Place in a deep large pan.

Place in a deep large pan. Fill pan with boiling water, so it reaches halfway up the sides of the pudding mold. Cover pan with a lid & steam pudding 4 1/2 hours, adding more water if evaporation starts. Remove & cool when finished - it should have a firm touch & feel.

Cover with fresh wax paper & foil. Refrigerate 1 week.

To serve, steam again for two hours. Turn onto a heated plate.

In a small saucepan, whisk 2 tsp. brandy & 2 tbs., butter. Heat until just bubbly. Turn heat down to very low.

In a small bowl, pour cream. Temper cream with a small amount of brandy. Keep adding slowly & mixing after each addition.

After all brandy is incorporated, place back in heated pan & mix well until sauce thickens.

Spoon sauce over pudding & serve.

It is also wonderful topped with cool whip!


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