| • | In a large bowl, mix all the ingredients and stir thoroughly.
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| • | Grease 2 large or 4 little pudding washbasins and fill up them with pudding mixture.
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| • | Cover tightly with lubricated waxed paper, then foil; secure with string.
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| • | Steam pudding all over medium-low heat up in boiling water.
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| • | Let the pudding cool completely, and then replace covers with freshly waxed paper and foil.
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| • | Store in a cool, dry aside place, basting from time to time with rum or brandy, for up to 3 months.
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| • | Before serving, reheat the pudding by steaming 2 to 3 hours.
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| • | Christmas Plum Pudding is ready to savor.
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