| 1 | Combine the peel, raisins, currants, cherries and orange juice or brandy. |
| 2 | (use a glass bowl if possible). |
| 3 | Cover and let sit overnight. |
| 4 | Prepare three 1-quart moulds or one 3 quart mould by greasing and sprinkling with granulated sugar. |
| 5 | Sift together the flour, baking powder, salt and spices. |
| 6 | Drain the fruit well, reserving the liquid. |
| 7 | Combine the fruit and flour mixtures thoroughly. |
| 8 | Beat the eggs well. |
| 9 | Add the brown sugar and suet and beat together well. |
| 10 | Stir in the bread crumbs. |
| 11 | Add the lemon rind, lemon juice and the reserved liquid from fruit. |
| 12 | Stir in the chopped apples, fruit and almonds, mixing only to blend. |
| 13 | Turn the batter into the prepared moulds and cover with a double thickness of wax paper and foil and tie securely with string. |
| 14 | Place on a rack in a large pot. |
| 15 | Pour boiling water around the moulds. |
| 16 | Comver tightly and steam for 3 to 4 hours, or until the top of the pudding is no longer sticky. |
| 17 | Remove the moulds from the water. |
| 18 | Let the pudding set in the moulds for about 5 minutes, then turn out onto a warm platter. |
| 19 | Make sure the platter is heatproof if you are going to flame the pudding. |
| 20 | Serve hot accompanied by hard sauce, rich caramel sauce or cream dressing. |
| 21 | To flame the pudding, warm the brandy in a small saucepan. |
| 22 | Do not let it boil. |
| 23 | Avert your face, ignite the brandy with a match and immediately pour it over the warm pudding, basting the pudding while it flames. |
| 24 | Yields 18 servings. |
| 25 | Note: plum pudding is good if made 2 to 4 weeks ahead of time and refrigerated until needed. |
| 26 | To reheat for serving, return the pudding to the mould and steam it covered for 1 ?hours or until heated through |
