Here's the recipe I have used for years - it is really tasty - it makes two puddings so if you want to try just one - halve the ingredients -
Traditional Christmas Pudding
6 oz./175g self-raising flour
1 level teaspoon mixed spice
1 level teaspoon ground cinnamon
˝ level teaspoon ground nutmeg
8 oz./225g white breadcrumbs
12 oz./350g dark brown sugar
1 lb./450g currants
8 oz./225g raisins
8 oz./225g sultanas
(I'm not mad about currants, so I usually just use a mixture of fruit which adds up to the total- some currants, raisins, sultanas, dried apricots, cranberries, etc.)
4 oz./125g mixed cut peel
4 oz./125g cherries, halved, washed and dried.
1 grated apple
2 oz./50g almonds, blanched and chopped finely
grated rind of 1 orange
finely grated rind of 1 lemon
8oz./225g Stork Margarine or any butter type margarine available, melted and cooled a little
Beaten together…3 large eggs, 2 tablespoons brandy, rum or whiskey
˝ pint/275ml Guinness.
Have ready two greased 2 pint/1.1 litre pudding bowls.
Cut large circles of double greaseproof paper for the tops and grease well. Make pleats crosswise in the paper
Cut a large circle of foil for each bowl and make pleats as for the greaseproof paper.
To Make Pudding:
Sieve the flour and spices into a large mixing bowl.
Add the breadcrumbs, sugar, prepared fruit, nuts, lemon and orange rind then mix thoroughly.
Make a well in the centre then pour in the melted Stork and beaten egg mixture. Mix thoroughly with a wooden spoon.
Cover and leave to stand overnight (the mixture is slack in the beginning but thickens overnight). Mix well again before filling the bowls.
Place the mixture into the prepared bowls.
Cover tightly with the greased greaseproof paper and tie down securely, under rim of bowl. Cover with foil and tie down again. Put a loop of string over top to facilitate removing pudding when cooked.
Place the pudding in a steamer two-thirds full of boiling water and cover with a tight fitting lid or place an upturned saucer or pot stand in a saucepan. Place the pudding on top and pour in boiling water to come halfway up the sides of the bowl. Cover with a tight fitting lid and steam or boil for 6 hours.
Keep the pressure of steam up all the time and keep topping up with boiling water.
When the puddings are ready, remove carefully from the saucepan or steamer (use oven-gloves if possible). Allow to cool completely.
When cold remove damp papers and re-cover with fresh double greaseproof paper and foil.
On the day you want to eat it, steam for another 2 hours.
Make it at least 4 weeks in advance but the longer the better.
To Serve: I pour some brandy or whisky over it and set it alight to bring to the table. I then serve it with hot custard, cream and brandy butter