Christmas pudding

 Here's a traditional Christmas pudding recipe:

Ingredients: - 200g suet (vegetarian suet can be used as well) - 175g bread crumbs - 175g plain flour - 200g dark brown sugar - 200g raisins - 200g currants - 200g sultanas - 100g candied peel - Zest of 1 lemon - Zest of 1 orange - 2 tsp mixed spice - 1 tsp ground cinnamon - 4 eggs - 150ml stout or any dark beer - 2 tbsp brandy (optional)

Instructions: 1. In a large mixing bowl, combine the suet, bread crumbs, flour, brown sugar, raisins, currants, sultanas, candied peel, lemon zest, orange zest, mixed spice, and ground cinnamon. Mix well. 2. In a separate bowl, beat the eggs and add them to the dry ingredients. Mix thoroughly. 3. Gradually add the stout or dark beer to the mixture while stirring continuously. If desired, you can also add brandy for extra flavor. 4. Grease a 2-pint pudding basin and spoon the mixture into it, pressing it down firmly. Make sure to leave some space at the top to allow the pudding to rise. 5. Cover the basin with a double layer of greaseproof paper, tying it securely with string. You can also secure a pleat in the paper to allow the pudding to expand. 6. Place the pudding in a large saucepan, and pour enough boiling water into the pan to come halfway up the sides of the basin. Cover the pan with a lid. 7. Steam the pudding for about 6 hours, checking occasionally to ensure the water hasn't evaporated. If needed, add more boiling water. 8. Once steamed, remove the pudding from the saucepan and cool it. You can store it in a cool, dark place until Christmas Day. 9. To serve, steam the pudding again for 2 hours. Then, carefully turn it out onto a plate. Light it with a match, pour some brandy on it, and let it flambe. 10. Slice and serve the Christmas pudding with your choice of sauce or accompaniments such as brandy butter or custard. Enjoy your homemade Christmas pudding!