Two types of raisins are washed and soaked in rum and brandy. Sift the flour and stir with the following products: bread crumbs, finely chopped suet bovine kidneys, salt, sugar, grated lemon rind, nutmeg, chopped candied fruit (peel), peeled and grated apple, ground almonds and raisins, along with an infusion of rum and cognac. Eggs broken wire, add beer and lemon juice and again broken. The resulting liquid carefully in small portions was poured into the dough and mixed thoroughly. The dough is placed in one or more spread with butter forms (in any form is allowed 3 cm even leavening of the dough). Forms covered with parchment paper and rolled with a clean cloth. Pudding is placed in a container of water on top is placed a burden and Pohlupen, boil for 6 hours at the same temperature and the same level of water. When water poizpari, make hot water. in a dry and cool place pudding can be stored for several months. Before consumption must once again put in a water bath for 3 hours. If you want English custom Serve pudding burning on the table, put on it a few dipped in rum sugar cubes and light them. Can flood and cognac or wine sauce. cognac sauce: 30 g butter , 2 tbsp (20 g) sugar , 1 / 4 cup (50 ml) cognac. The butter and sugar melt over low heat. Make cognac and allow to boil. The sauce is poured over the pudding and ignited. Forests only when boiling. Wine Sauce: 3 eggs , 250 ml white wine , 3 tbsp (30 g) sugar , a pinch of salt , grated lemon peel , juice of 1/2 lemon. The products are broken wire in enameled or crock after which confused a water bath over low heat to thicken. The sauce should not boil.