| | Note: You will need an 8 |
| | C pudding container i.e. a |
| | Round metal bowl,a cover, |
| | Steamer basket trivet or |
| | Rack and a roomy soup kettle |
| | Count on steaming pudding |
| | For at least 6 hours |
| | INGREDIENTS: |
| 3 | c | Crumbs from good quality |
| | White bread lightly packed |
| | (about 1/2 loaf) |
| 1 | c | Ea raisins,yellow raisins |
| | Currants chopped |
| 1 1/3 | c | Sugar |
| 1/2 | ts | Ea mace cinnamom & nutmeg |
| 8 | oz | Butter melted |
| 4 | lg | Eggs lightly beaten |
| 1 | ds | Almond extract |
| 1/2 | c | Bitter orange marmelade |
| | FOR SERVING: |
| 1/2 | c | Rum or bourbon heated |
| | Slighlty before serving |
| 2 | c | Zabaione Sauce ** |
| | Holly sprigs to garnish |
| | (optional) |
| | ** recipe follows |
