Instructions: Grease a 1 1/2-quart pudding mold with butter. Set aside.

Combine the currants, almonds, raisins, candied citron and candied lemon and orange peels in a bowl. Coat with 1/4 cup of flour. Add the beef fat trimmings and mix again. Set aside.

In a separate bowl, beat the egg yolks until smooth. In another bowl, beat the egg whites until stiff. Dissolve the baking soda in cold water.

In a large mixing bowl, cream the butter and sugar by beating until light and fluffy. Add the beaten egg yolks. Stir in the milk, then stir in the stiff egg whites alternately with the remaining 1 3/4 cups flour. Add the cinnamon, cloves, salt, nutmeg, orange juice, lemon juice and dissolved baking soda. Stir in the flour-coated fruit mixture.

Fill the mold with the pudding and cover tightly. Set the mold in a pot and add boiling water until it comes halfway up the sides of the mold. Keep the water at a simmer, adding more as needed, 3 hours.

Let the pudding cool, turn it out of the mold, decorate it with sprigs of holly and serve with Hard Sauce.

To make the Hard Sauce: Beat the butter, brown sugar and egg yolk in a mixing bowl until light and fluffy. Place the mixture in a saucepan and simmer 5 minutes over medium-low heat, stirring constantly. Add the jelly, then pour the sauce into a bowl and sprinkle with nutmeg. (Makes 2 cups)

This recipe yields 12 servings.

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