CHRISTMAS PUDDING

In a very large mixing bowl, mix together all the dry ingredients, the apples, orange and lemon rind. Mix the lemon and orange juice with the brandy and beaten eggs. Add to the dry ingredients with enough milk to give a soft dropping consistency. Cover the mixture and leave overnight. Half fill 3 saucepans with water. Grease 3 pudding basins 1-pt, 1 1/2-pt and 2-pt sized. Stir the pudding mixture before turning it into the prepared basins. Cover with greaseproof paper and top that with foil crimped over the top and edges. Put into saucepans..make sure the water comes 3/4 way up the side of the basins. Bring to the boil and keep topping with water as it evaporates. Boil the 2pt for 9 hours, the 1 1/2pt for 7 hours and the 1pt for 5 hours. When the puddings are cooked remove them from the saucepans and allow to cool. Remove the paper and foil and replace with new, dry greaseproof paper and foil. Store in the refrigerator until ready to serve.

On the day of serving steam the puddings for 3 hours. Turn out on to a hot dish and serve with brandy butter or cream.