Christmas Pudding

(Source: Granny Keeling from Philip Harbin recipe / Trex promotion)

6 oz flour
8 oz Trex (hard vegetable suet/ shortening)
3oz brown sugar
6 eggs
8oz breadcrumbs
4oz ground almonds
3 level tsp mixed spice
4oz chopped mixed candied peel
8oz sultanas
1lb raisins
2 lemons
3 tbsp golden syrup
6 tbsp brandy or rum
½ pint milk

Use 1 basin capacity 5 pints or 2 x 2½ pints or 3 x 1½ pints
Steaming time: 4 hours + 2 hours on day of service
Sieve flour and spice into large mixing bowl, add breadcrumbs and mix. Rub in fat. Add one at a time, mixing each well in before the next is added: sugar, raisins, sultanas, currants, peel and ground almonds.
In a separate vessel beat milk and eggs together, add syrup (easier if heated first) and flavouring liquor, then grated rind and juice of lemons. Mix this liquid thoroughly, then pour into dry mix. Mix well.
Put mixture into basin(s). Cover each one with greased cooking foil.