Traditional English Christmas Pudding
8 oz chopped suet
1-heaped teaspoon mixed spice
1/2-teaspoon grated nutmeg
1/4-teaspoon ground cinnamon
4 oz self-rising flour
1 lb soft brown sugar
8 oz white breadcrumbs
8 oz sultanas
8 oz raisins
20 oz currants
2 oz chopped almonds
2 oz mixed chopped peel
Zest of 1 orange and 1 lemon
1 apple peeled. cored, and finely chopped
4 standard eggs
10-fl.oz stout (e.g. Guinness, or use a porter type stout)
4 tablespoons dark, well flavored rum

Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.
Mix in the fruit, mixed peel, nuts, chopped apple then the zest.
In a new large bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir extremely well. Cover the bowl and leave overnight. Grease 2, 2-pint pudding basins and pack the mixture into them.
Cover with greaseproof paper and pudding cloths, tied on with string.
Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.
To reheat for eating, steam for 2 hours

Serve with Rum Butter
6 oz unsalted butter
6oz soft dark brown sugar
6 tablespoons dark rum
Blend butter and sugar, add rum slowly, and mix well.
Pack into moulds for serving and chill. Remove from fridge just before serving.

Turkey and Dumplings
4 cups turkey or chicken broth
Left over cooked turkey (you decide how much)
2 cups flour
3 tbsp. baking powder
1 cup whole milk
2 tsp. lard or Crisco
1 egg beaten
1 tsp. salt
Bring turkey and turkey broth to a boil. Mix up dumpling dough ingredients and spoon into boiling turkey pot liquid. Cover pot and check every so often for doneness. Let cool 10 min. and serve.