1. Combine 1/2 cup Stale fine Spongecake crumbs with 1 cup hot milk and let the mixture stand for 20 minutes.
2. Beat 4 eggs with 2 taespoons each brown sugar, granulated sugar and rum. Add this to the milk-crumb mixture alternately with 1/2 pound ground beef kidney suet.
3. Mix together 3/4 cup flour, 1 scant teaspoon salt, 1 teaspoon ground nugmeg and 1/3 teaspoon each ground mace, cloves and cinnamon. Sift these ingredients once.
4. In a large Mixing bowl place 3/4 cup each seedless raisins, chopped figs and candied chopped cherries, 1/2 cup each dried dates, almonds and pecans all chopped, 1/2 cup seeded raisins, 1/4 cup each finely chopped walnut, candied orange peel, plain lemon peel and citron and 2 teaspoons each finely chopped candied apricots and candied pineapple.
5. Sift over these ingredients the spiced flour, tossing well.
6. Combine with the cake-crumbs and suet mixture, stirring well and moisten with 3/4 cup dry white wine.
7. Turn the mixture into a generously buttered mold, tie over the mold a wet, floured cheesecloth and adjust the mold cover tightly.
8. Steam for 3 and 1/2 to 3 and 3/4 hours in constantly boiling water, adding more boiling water as needed.
9. Remove the mold from the water and cool. Store it in a cool, dark, dry place for atleast 1 month to riben and mellow.
10. When ready to serve, steam again for 45 minutes to 1 hour. Unmold the pudding, pour over it 3 tablespoonsheated rum or brandy and set aflame.

List of ingredients required:

• 1/2 Cup Stale fine Spongecake crumbs.
• 1 Cup hot milk.
• 4 Eggs.
• 2 Taespoons brown sugar.
• 2 Taespoons granulated sugar.
• 2 Taespoons Rum.
• 3/4 Cup flour.
• 1 Scant teaspoon salt.
• 1 Teaspoon ground nugmeg.
• 1/3 Teaspoon ground mace.
• 1/3 Teaspoon cloves.
• 1/3 Teaspoon cinnamon.
• 3/4 Cup seedless raisins.
• 3/4 Cup chopped figs.
• 3/4 Cup candied chopped cherries.
• 1/2 Cup dried dates.
• 1/2 Cup almonds.
• 1/2 Cup pecans chopped.
• 1/2 Cup seeded raisins.
• 1/4 Cup finely chopped walnut.
• 1/4 Cup candied orange peel.
• 1/4 Cup plain lemon peel.
• 1/4 Cup citron.
• 2 Teaspoons finely chopped candied apricots.
• 2 Teaspoons candied pineapple.
• 3/4 Cup dry white wine.
• 3 Tablespoonsheated Rum or Brandy for a sauce.

1. Combine 1/4 cup sugar, 1/2 cup sherry and 3 well-beaten eggs and beat until smooth.
2. In another bowl sift together 1/2 cup cake flour, 1/2 cup whole wheat flour,  1 teaspoon double-action baking powder and 1/3 teaspoon salt.
3. Blend this thoroughly with 4 tablespoons finely ground walnut meats, 10 dates, pitted and finely chopped, 6 dreid figs, stemmed and finely ground, 8 prunes, pitted and chopped and 1/2 cup mixed chopped citron, candied orange and lemon peel and candied pineapple.
4. Combine the two mixtures, blending thoroughly.
5. Turn the batter into a large buttered mold or 6 individual molds and cover with buttered paper lager than the mold.
6. Adjust the lids tightly and steam the large mold for 2 and 1/2 to 3 hours,  the small ones for 1 and 1/4 hours.
7. Serve hot unmolded on a heated platter. Put 2 lumps of sugar in a ladle and add 1/3 cup warmed brandy.
8. Set the brandy aflame and ladle the flaming sauce over the pudding.
9. Serve with eggnog sauce.

List of ingredients required:

• 1/4 Cup sugar.
• 1/2 Cup sherry.
• 3 Eggs.
• 1/2 Cup cake flour.
• 1/2 Cup whole wheat flour.
• 1 Teaspoon double-action baking powder.
• 1/3 Teaspoon salt.
• 4 Tablespoons finely ground walnut meats.
• 10 Dates.
• 6 Dried figs.
• 8 Prunes.
• 1/2 Cup mixed chopped citron.
• Candied orange.
• Candied lemon.
• Candied pineapple.
• 2 Lumps of sugar.
• Brandy.
• Eggnog sauce.

1. Line a large baking sheet with non-stick baking paper.
2. Draw a 20.5cm (8 inch) circle on the paper while using a plate as a guide.
3. Put the choux pastry into a large piping bag fitted with a large star nozzle.
4. Pipe two rings of choux pastry closely together on the baking sheet, then pipe two more rings on the top. Use a plate to follow.
5. Scatter the slivered almonds evenly over the top.
6. Bake at 220ºC (425ºF) mark 7 for 40-45 minutes until well risen and crispy.
7. Remove the choux ring from the oven and pierce it several place to allow the steam to escape.
8. Return to the oven for 5-10 minutes to dry out completely.
9. Transfer the choux ring to a wire rack and allow to cool for a few minutes.
10. Slice it horizontally into two while cutting evenly around the center.
11. Separate th two halves, then scoop out any uncooked pastry from the center.
12. Allow it to cool completely.

Filling

1. Put the unblanched almonds and sugar into a heavy-based saucepan and heat very gently until the sugar dissolves and turns to a rich caramel color.
2. Pour the nuts on to a lightly oiled baking sheet.
3. Allow to cool.
4. Finely crush or grind.
5. Cut the sponge fingers in half and lay them in a shallow dish.
6. Spring the Grand Marnier over them.
7. Leave to stand until the sponge fingers have absorbed the liqueur.
8. Whip the cream until it just holds its shape.
9. Carefully fold into the praline.
10. Place the bottom half of the choux ring on a plate and fill it with half of the praline cream.
11. Break up the soaked sponge fingers with a fork, then spoon it over the praline cream.
12. Spread the remaining praline cream evenly on top of the sponge fingers.
13. Replace the top of the choux ring.
14. Sift lighly with icing sugar.
15. Chill until its ready to serve.

List of ingredients required:

• 1 Quantity of choux pastry.
• 25 g (1 oz) of almonds, blanched and cut into slivers.

Filling

• 100 g (4 oz) unblanched almonds.
• 100 g (4 oz) castor sugar.
• 8 Sponge fingers.
• 45-60 ml (3-4 tbsp) Grand Marnier.
• 600 ml (1 pint) double cream.
• icing sugar for sifting.