Spiced Christmas Pudding

Combine the dry ingredients, including flour, bread crumbs, suet, and ground almonds, in a large bowl. Next, add the eggs, grated carrot, chopped apple, brown sugar, almonds, ginger, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice, and zest to the bowl. Mix well until all the ingredients are fully incorporated.

Now, have each family member take turns stirring and make a wish. If the mixture is too dry due to an excess of dried fruits, add a little more ale to achieve the right consistency.

Prepare two large or four small pudding basins by greasing them with butter or cooking spray. Fill the basins about 7/8 full of the prepared mixture.

Cover the basins tightly with greased waxed paper, then wrap them in foil and secure with string. Place the pudding basins on a trivet in a large pot of boiling water, making sure the water level reaches halfway up the sides of the basins. Steam the puddings over medium-low heat for 10 hours for large puddings or 5 hours for small puddings, topping off the water regularly until they become quite firm and set.

If you're not serving the puddings immediately, let them cool completely. Then, replace the covers with fresh waxed paper and foil, and store them in a cool, dry place. Baste the puddings occasionally with rum or brandy to keep them moist. Store the puddings for up to 3 months.

To serve, reheat the puddings by steaming them for 2 to 3 hours.