Harrod's christmas pudding

1/2   lb           Unsalted butter plus about
   2       ts           butter -- for greasing molds
   1 1/3   c            Dark brown sugar
   3                    Eggs -- beaten
   3       tb           Dark corn syrup
     2/3   c            Self-rising flour
   1       pn           Salt
     1/2   ts           Ground cinnamon
     1/2   ts           Freshly grated nutmeg
     1/2   ts           Apple pie spice
   1                    Lemon -- juice of
   1                    Orange -- fine grated rind of
   1                    Lemon -- fine grated rind of
   4       c            Fresh bread crumbs
   1 1/3   c            Golden raisins
   1 1/3   c            Raisins
   1 1/3   c            Currants
     1/3   c            Chopped mixed citrus peel
                        -- (2 ounces)
     1/4                To 1/2 cup brandy
                        -----JUST BEFORE SERVING-----
                        Garnish with holly
                        Ignite with brandy

  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 don't 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.'
  
  
  From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight:
  Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
  England" article in "The (Louisville, KY) Courier-Journal."  Pg. C7.
  Typed for you by Cathy Harned.