This recipe has been passed down from the Webb side of my family for eleven generations, if you count me. It is English in origin. Celebrate your holiday by lighting a boiled pudding on fire. This recipe can be made a month before using. The picture is sadly not my family's christmas pudding.

Ingredients to make more than 8 pounds, ammounts for 1/4 recipe (2 pounds) in paratheses after each ingredient

• 1 qt. Finely chopped Suet (1 cup)

• 1 1/2 qt. Raisins (1 1/2 cups raisins)

• 2 qt. Currants (2 cups)

• 1 qt flour (1 cup)

• 1 1/2 cups Sugar (3/8 cups)

• 1 cup Bread crumbs (1/4 cups)

• 1/4 lb Shredded Lemon peel (1 oz.)

• 1/4 lb Shredded Orange peel (1 oz.)

• 1/4 lb Shredded Citron peel (1 oz.)

• 1 Nutmeg grated (1/4 a nutmeg)

• 1 tsp. Ground Ginger (1/4 tsp.)

• 1/2 tsp. Salt (1/8 tsp.)

• 1 tsp. Baking powder (1/4 tsp)

• 1 cup Brandy (1/4 cup)

• 1 doz. Eggs (3)

• 2 cups Almonds (1/2 cup)

Mix all dry ingredients; add beaten yolks

Fold in beaten whites; add brandy

Dip cloth in boiling water, wring out, spread out and sprinkle lightly with flour.

Place mixture in center

Gather up edges of cloth and tie firmly, leaving a half inch of space for swelling

Put in boiling water and boil constantly for 4 hours

When ready to use boil 1 hr and 1/2.

When ready to serve, spoon brandy over pudding and light with match. Bring to the table flaming.