Traditional English Christmas Fair!

Christmas Pudding1 / 2 pound dark molasses sugar14 ounces fresh white breadcrumbs1 / 2 pound shredded suet1 tsp. Spice mixture3 / 4 pound sultanas3 / 4 pound raisins1 / 2 tsp. Salt1 / 2 pound currants4 ounces candid peel, chopped2 ounces finely chopped almonds (optional)2 lg. Cooking apples, peeled, seeded and finely choppedFinely grated zest and juice of 1 / 2 lemon2 eggs beaten1 / 2 pint of Guinness or milk fatAbout 1 / 4 pt milk2 silver threepenny or sixpenny piece wrapped in foil!Put the dry ingredients, dried fruit, candied fruit and almonds, if used, mixing in a largeBowl and stir well to mix. Add the apples with the lemon zest and juice, eggs and Guinness or milkStout. Stir to mix well. Stir in enough milk to make a soft consistency fall.Pour the mixture into two greased 1 1 / 2 pint pudding basin. Hide a silver coin in eachPudding. Cover the tops of the puddings with circles of baking paper (waxed) paper, then with foil.Foil a pleat in the center and cord around the edge. Leave it overnight.Place the bowl in the top of a steamer or double boiler or in a large pot of gently bubbling waterand steam for 4 to 5 hours, topping up the water level from time to time during cooking.Carefully remove the bowl from the pan and leave until quite cold. Discard the foil andBaking paper and replace with fresh parchment paper and foil before storing.Stream back for about 2 hours before serving with brandy butter.Recipes Mouth-Watering Fair