Harrod's christmas pudding

1. Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls).
2. Set aside.
3. Beat the ½ lb. butter until soft.
4. Add sugar and beat until fluffy.
5. Gradually beat in the eggs and syrup.
6. Sifti flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
7. Spoon mixture into the 2 prepared molds.
8. 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.
9. Leave overnight in refrigerator.
10. Put molds in a large saucepan with enough water to come halfway up the sides of the molds.
11. Cover and steam for 5 hours; remove from the water.
12. 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.
13. Leave in the refrigerator to mature before using.
14. Before serving, steam about 3 hours.
15. Remove from mold.
16. Bring to the table blazing in "ignited brandy, and bedight with christmas holly stuck into the top. " yield: two 2 lb.
17. puddings.