Harrod's Christmas Pudding

"Harrod's Christmas Pudding"

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Ingredients
1/2	pound	butter, unsalted plus about 2 teasspoons butter, for greasing the molds
1 1/3	cup	brown sugar, dark
3	each	eggs, beaten
3	tablespoon	corn syrup, dark
2/3	cup	flour, self-rising
1	pinch	salt
1/2	teaspoon	cinnamon, ground
1/2	teaspoon	nutmeg, grated fresh
1/2	teasspoon	apple pie spice
1	each	lemon juice, juice of one lemon
1	each	orange rind, fine grated rind of one orange
1	each	lemon rind, fine grated rind of on lemon
4	cup	bread crumbs, fresh
1 1/3	cup	golden raisins
1 1/3	cup	raisins
1 1/3	cup	currants
1/3	cup	mixed citrus peel, chopped
1/2	cup	brandy, more or less to taste
Directions:
---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 pound of 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 with Christmas holly stuck into the top!