A family favourite recipe originally published in the Vancouver Sun
circa 1970's

King George's Christmas Pudding

6 tablespoons all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup mixed candied peel
1 cup chopped blanched almonds
1 tablespoon golden syrup or molasses
1 cup fine dry bread crumbs
1 cup shredded suet or 1/2 cup melted margarine
3/4 cup packed brown sugar
1 medium apple, peeled and grated
1 small carrot
1 1/2 cups golden raisins
3/4 cup sultana raisins
3/4 cup currants
Grated zest and juice of 1 large lemon
2 medium eggs, beaten
2/3 cup stout or beer (or use part brandy, if desired)

Thoroughly combine all ingredients. Stir well, cover and leave mixture
24 hours to mature. Press into greased 2-quart bowl or mould and cover
tightly with wax paper and foil.

Steam for 6 to 8 hours. Remove covers and cool.

Remove pudding from bowl and let dry. Wrap tightly in foil or plastic
and store in cool dry place. To reheat, unwrap and place in bowl; cover
and steam 2 hours.

Serve with brandy butter or hard sauce.

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