I always make mine from an old GH recipe. Less dark, dense and heavy than most - people who think they don’t like Christmas pudding have even been known to have seconds. Smells gorgeous when mixing up!
It’s all in Imperial though.
for a 2 pint pudding basin,
6 oz plain flour
1 level tsp mixed spice
1/2 level tsp nutmeg
3 oz fresh white breadcrumbs
4 oz shredded suet (can use veg suet)
4 oz raisins
8 oz each currants and sultanas
4 oz chopped apple, peeled
3 oz Demerara sugar
Grated rind 1 orange and 1 lemon
2 eggs, beaten,
1/2 pint brown ale
Grease the basin, sift flour and spices, add everything else except eggs and ale, mix well, gradually stir in eggs and ale. At this point can leave overnight.
Turn mixture into basin, cover with greased greaseproof paper and foil, make a handle with string. Either place in a large pan with water halfway up and after boiling, reduce heat and boil gently for 5/6 hours, or steam for 8 hrs.
On the day I turn it out, put on a plate with basin on top and reheat in the microwave, IIRC two bursts of about 5 minutes.
Then stick a bit of holly on top and flame with 50/50 brandy and vodka.