Professor Plum's Pudding -

1 c Black raisins

1 c Golden raisins

1 c Currants

1 1/3 c Sugar

1/2 ts Cinnamon

1/2 ts Mace

1/2 ts Nutmeg

8 oz Butter;melted

4 Eggs;large, beaten

1/4 ts Almond extract

1/2 c Rum or bourbon

6 hours. **CHECK PERIODICALLY TO MAKE SURE WATER HASN'T BOILED OFF! Let the pudding cool in its container. Store in a cool wine cellar or refrigerator. It will keep for several months. Resteam the pudding approx.

2 hours before serving if you wish to flame it. Unmold onto a hot serving

platter and decorate, if you wish, with sprigs of holly. Warm 1/2 c rum or bourbon whiskey. Pour around the pudding & ignite. Serve with Zabaione Sauce, if desired. From Julia Child's, "The Way To Cook"