(Appendix I) Christmas Pudding - Christmas pudding, also called “Plum Pudding”, was a traditional holiday dish for the British and was prepared about five weeks before Christmas. To make this dish, dried fruits were marinated overnight in a mixture of apple, orange and lemon juice, brandy, and candied peel. The next day, the remaining ingredients were added - flour, mixed spices, cinnamon, sugar, lemon zest, orange zest, bread crumbs, nuts, suet (fat), and eggs and the tradition was for each member of the family stirred the pudding, made a wish, and added a coin, which on Christmas day would serve as a prize for those fortunate enough to find one in their dish. The mixture was then pressed into a greased pudding basin and covered tightly and tied with a string. It was then steamed for about seven hours, until it was dark brown in color with its consistency like that of a dense sponge. After it cooled, it was poked with a skewer and more brandy was added. Then it was securely wrapped again and stored in a cool, dry place until Christmas day when it was reheated. Before serving Christmas pudding, the server would pour brandy into a metal ladle and heat it over a candle until the brandy lit on fire. It would then be poured over the pudding and carried to the table in darkness, when possible for a dramatic presentation. When the flames had diminished, the pudding was served.