How To make Harrod's Christmas Pudding

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!