Toss in a large bowl and let sit for 1-3 hours: ¾ cup each cognac and fine cut citron, ½ cup each candied lemon peel and orange peel, 1 cup raisins, and 2 cups currents. In another large bowl mix 1 cup flour, ½ cup finely chopped walnuts, 2 tsp. Cinnamon, 1 tsp. Baking soda, ¾ tsp. mace, ½ tsp., nutmeg and salt, and ¼ tsp. Ground cloves. Add to flour mixture, blending with fingers, 1 cup packed brown sugar and 2 cups finely diced suet (no meat). Then add marinated fruit.

In medium bowl combine 3 beaten eggs, 1 cup dark corn syrup, and ½ tsp. Vanilla extract. Add 4 slices of soft bread and stir into batter. Spoon batter into greased pudding mold with lid. Place on rack in pressure cooker with 3-4 cups water, cover cooker with safety valve open, steam 15 minutes, close valve, and cook 1 hour at 15 pounds pressure. Release steam all at once, remove mold, cool, and unmold onto plate.

By Ann Moura

Editor’s note: This one is the ultimate Yuletide classic!