Frank's Recipes! Mrs. Dashfield's Christmas Pudding with Rum Butter

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Mrs. Dashfield's Christmas Pudding with Rum Butter

1/2 lb self raising flour
1/2 lb fresh bread crumbs
1/2 lb beef suet; chopped
1/2 lb currants
1/2 lb sultanas
3/4 lb stoned raisins
1/2 lb brown sugar
1 teaspoon salt
1 teaspoon mixed spice
1/4 lb candied peel; finely chopped
1/4 lb glaci cherries; finely chopped
1 small carrot; finely chopped
1 small apple; finely chopped
6 oz blanched almonds
1 each orange - grated peel and juice
1 each lemon - grated peel and juice
1/2 pint old ale; or
1 cup brandy
6 each eggs; well beaten

Rum Butter
3 oz butter
3 oz icing sugar
3 tablespoons rum

Stir all ingredients together to give a stiff but not dry mixture. Add a little milk if necessary. Divide the mixture between 4 small pudding basins filling to within 2 inches of the rim. Cover each with greased parchment. Place floured cloth over top of basin and tie with string under rim. Bring opposite corners of cloth over top of basin and tie in knot. Place in saucepan and add boiling water to reach two thirds way up side of basin, cover pan and allow to boil gently for 8 hours, adding boiling water to pan as needed. Allow to cool. Replace paper and cloth with clean ones. Store in a cool place. Boil for another 3 hours. Turn out of bowl onto serving platter. Pour warmed brandy over pudding and ignite (turn the lights down first).
Alternatively serve with rum butter.

Rum Butter:
Beat butter and sugar together in a warmed bowl. Slowly add rum beating all the time. Chill thoroughly before serving.