Pudding:
1 lb. raisins
1 lb. currants
1 lb. golden raisins
1 lb. bread crumbs
1 lb. brown sugar
8 oz. suet
4 oz. mixed candied citrus peel
4 oz. glace cherries, chopped
4 oz. almonds, chopped
1 lemon, grate rind
1 orange, grate rind
1 carrot, peeled and grated
1 apple, peeled and grated
2 Tbs. ground almonds
1 Tbs. all-purpose flour
1 tsp. mixed spice
Pinch salt
6 to 8 eggs
5 oz. maple syrup
10 oz. stout beer (bottle) or dark beer (recommended: Guinness)
5 oz. brandy
5 oz. sherry
3 Tbs. confectioners' sugar, sifted

Brandy Cream:
2 sticks butter
1/4-cup sugar
3 Tbs. brandy
1/4-cup cognac

1. In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
   
2. To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
   
3. Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4-cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.