Instructions: Thickly butter and dust with flour two 1-quart molds

(or dome-shaped china, ceramic or glass bowls). Set aside.

Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy. Gradually beat in the eggs and syrup.

Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.

Spoon mixture into the 2 prepared molds. If molds dont have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.

Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.

Leave in the refrigerator to mature before using.

Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in ignited brandy, and bedight with Christmas holly stuck into the top.

Yield: Two 2 lb. puddings.

Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England"

Pg. C7.

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