Feather-light Christmas Pudding – Serves 16 – 20 people

4 oz dried apricots

4 oz glacé cherries

4 oz candied peel

4 oz blanched almonds

2 apples

2 carrots

1 1/2 lb sultanas

1/2 seedless raisins

1/2 lb currants

2 oz desiccated coconut

1 lemon, 1 orange

6 oz white or brown sugar

6 oz shredded suet or melted butter or margarine

6 oz soft white breadcrumbs

4 oz flour

1-2 teaspoons mixed spice

4 eggs

1/4 pint light ale or white wine

wineglass dry sherry

Chop uncooked apricots, cherries, peel, almonds into small pieces; grate peeled apples, carrots. Mix with dried fruit, coconut, grated fruit rinds, juice. Add sugar, fat, crumbs, flour (sieved with spice). Mix thoroughly, add eggs, ale or wine, sherry. Spoon into 2-3 greased basins, cover with greased paper and foil, steam for 5-6 hours. Remove damp covers, replace with dry paper and foil. Store in cool dry place. Re-steam for 2-3 hours on Christmas Day.

I have no reference for this recipe as I got it from a relative but here is the original:

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