Shelton Fleming Christmas cake recipe. Mix all ingredients thoroughly. Add coin and "wish hard!" Put your mixture into a basin. Fill almost to the top, and cover with greased foil. Do not tie too tightly - a pudding needs room to swell. Steam for 5-7 hours - time for you to get merry. When cooked, remove from steamer and allow to cool. Cover with brandy, set alight and enjoy after your Christmas dinner.

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call: +44 (0)20 7351 2420
fax: +44 (0) 20 7351 9411
email: livebrandexperiences@sheltonfleming.co.uk

Or write to:
Maurice Fleming
Shelton Fleming
35 Chelsea Wharf
Lots Road
London
SW10 0QJ

Ingredients: 4oz toasted breadcrumbs; 1oz plain flour; 4oz shredded suet; 4oz dark-brown sugar; 2 large eggs; three-quarters-lb raisins; 6oz sultanas; 8oz currants; 2-4oz blanched almonds; 2oz chopped dried apricots; 2oz chopped dried prunes; 1oz glace cherries (chopped); 1 grated carrot; grated rind, and juice, of 2 lemons and 1 orange; 3 tablespoons of black treacle; 1 teaspoon each of grated or ground nutmeg, mixed spice & cinnamon; quarter-pint stout; 1 wine-glass of rum or brandy or cold tea.

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