Christmas Pudding

1/2 lb. butter
1 cup flour
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
2 cups dry bread crumbs
1 cup brown sugar
1 teaspoon baking soda
Dash of salt
1 1/4 cups raisins, mix regular and golden
1 large apple, peeled and grated
3/4 cup currants
3/4 cup dates
3/4 cup mixed candied peel
3/4 cup prunes, slivered almonds
1/6 cup rum
1/3 cup cognac
1 tablespoon molasses
Juice and rind of one lemon

Blend these dry ingredients together: Stir these fruits thoroughly into the dry mixture: Mix these liquids together, then stir into dry mixture until thoroughly moistened: Butter a 6 inch pudding basin, and sprinkle with granulated sugar. Pack the mixture into the basin, leaving 1/2 inch at the top of expansion. Place several layers of cheesecloth over the top, securing with a string, and trimming the edges. Set on a trivet in a large pot. Fill with water halfway up the sides of the basin, being certain the edges of the cheesecloth are not in the water. Cover the pot, and steam over low heat for 8 hours. Allow to cure by storing at room temperature or refrigerated for at least three weeks. On the day the pudding is to be served, steam it for two more hours. To serve the pudding, remove from the basin by inverting it on a large plate. If flaming is desired, heat 1/4 cup brandy in a small pan, then ignite the brandy with a match, and pour over the pudding. Serve with Hard Sauce, which is made by creaming 1/2 cup butter, mixing with 1 cup confectioners' sugar, and gradually mixing in 3 tablespoons brandy. The sauce may be prepared ahead of time and frozen.