Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  pound         beef suet -- finely chopped or
                        -- ground
   1      small         tart cooking apple -- peel core &
                        -- coarsely chop
     1/4  cup           carrot -- peeled and chopped
     3/4  cup           dried currants
   1      cup           seedless raisins
   1      cup           white raisins
     1/2  cup           candied mixed fruit peel -- finely chopped
     1/2  cup           candied cherries -- finely chopped
     1/2  cup           blanched slivered almonds
   1      tablespoon    orange peel -- finely grated
   1      teaspoon      lemon peel -- finely grated
   1      cup           all-purpose flour
   2      cups          fresh soft italian or french bread crumbs
     1/2  cup           dark brown sugar
     1/2  teaspoon      ground allspice
     1/2  teaspoon      salt
   3                    eggs
     1/2  cup           brandy
     1/4  cup           fresh orange juice
   3      tablespoons   fresh lemon juice
                        ***RUM BUTTER SAUCE***
   1      cup           butter -- at room temperature
     1/2  cup           light brown sugar
     1/4  teaspoon      ground nutmeg
     1/2  cup           rum

Preparation:

1. Toss ingredients through lemon peel together in large bowl. 2. Add 1 cup flour, bread crumbs (crusts removed), brown sugar, allspice and salt; blend all ingredients together. 3. Beat eggs until light and fluffy; add brandy, orange juice and lemon juice. 4. Pour brandy mixture over fruit mixture; beat with wooden spoon until blended together. 5. Cover; refrigerate overnight 6. Next day, spoon mixture into oiled 1 1/2-quart mold. (Mixture should be within 1 to 1 1/2 inches to top of mold to allow for expansion.) Cover with oiled aluminum foil; drape a dampened kitchen towel around rim of mold and secure with string. 7. Place mold in heavy saucepan; add enough water to saucepan to come about three-quarters of the way up the sides. 8. Bring water to a boil over high heat; reduce and steam pudding 6 to 8 hours, replenishing water level as needed with additional boiling water. 9. Cool pudding to room temperature; remove towel and cover mold tightly with fresh foil. Refrigerate as long as possible for up to several months. 10. To serve: Resteam mold for approximately 1 1/2 to 2 hours. Unmold onto a serving dish; warm a combination of 1/2 cup brandy and 1/4 cup dark rum or bourbon. Ignite and pour, flaming, over pudding. Serve with Rum Butter Sauce. Rum Butter Sauce 1. Beat butter until creamy in electric mixer or food processor; blend in brown sugar and nutmeg. 2. Slowly add rum. Serve with English Plum Pudding.