A traditional classic Christmas pudding, the perfect finale to Christmas dinner. Serve warm with a rich brown sugar sauce for a decadent holiday dessert.
Grease or spray 8-cup (2-quart) pudding mold with cooking oil.
In bowl, combine raisins and mixed peel. Add the rum. Stir. Set aside while preparing other ingredients.
In separate bowl, combine flour, soda, baking powder, salt, and spices. Add breadcrumbs. Stir in the raisin and mixed peel mixture.
In another bowl, combine the suet, brown sugar, eggs, molasses, jam, and milk. Mix well. Pour into flour and raisin mixture. Stir to combine. Pour mixture into prepared mold, filling mold about ¾ full. Cover.
In large stock pot, place a wire rack. Place filled mold on rack. Pour boiling water into stock pot, filling to about ½ to ⅔ the way up the side of the mold. Bring water back to a boil and immediately reduce heat to a low boil over low heat to steam the pudding. Cook for about 3 hours or until cake tester inserted into the center of the pudding comes out clean. Make sure the water level stays at the ½ - ⅔ mark throughout the cooking process, adding more water as needed.
Remove pudding mold from the water and cool on a wire rack for a couple of hours. Remove cover and invert pudding mold over a wire rack to remove pudding. Wrap pudding in plastic wrap or in foil and place in a sealed bag. The pudding will keep in the refrigerator for up to 3 weeks or it may be frozen for longer storage.
To reheat, either place the pudding back in its mold and heat in a hot water bath for 1-2 hours or, more simply, slice pudding and place slices on plate then microwave approximately 30-45 seconds per slice. Serve with desired sauce.
This recipe may be halved.