Christmas Pudding

Preparation

1. Step 1

   Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.

2. Step 2

   Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.

3. Step 3

   Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.

4. Step 4

   Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.

5. Step 5

   Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.

6. Step 6

   Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.

7. Step 7

   Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.