Favorite Recipes, Abqaiq, Saudi Arabia, 1953

1 cup all-purpose flour
1 cup raisins
1 cup currants
¾ cup brown sugar
1 cup preserved fruit (orange or lemon peel, citron, etc.)
1 cup blanched almonds, silvered
1 wine glass brandy
1 cup chopped prunes (moisten by steaming first if necessary)
½ cup chopped dates
½ lb. finely chopped suet (if not available substitute ¾ lb. butter)
6 eggs
2 tbsp. molasses

Chop suet very fine with part of the flour (or cream butter and sugar). Beat eggs until light; add sugar, molasses, suet, flour and finely cut fruit (which can be dredged with flour to separate it.) Mix thoroughly. Add brandy last. Turn into well-greased molds, cover, and steam for 6 hours. This can be made ahead and reheated when needed. Turn the pudding out onto a hot serving dish, pour 2 tbsp. rum or brandy over the top. Light and serve while liquor is flaming. Serve with hard sauce.

M. Bulliah (cook for Mrs. J.R. Hitchcock)