Traditional Jamaican Christmas Pudding recipe, courtesy of NuPak.

Ingredients
1 cup NuPak margarine
1 cup NuPak brown sugar
6 eggs
2 tsp Nupak vanilla
1/4 tsp salt (more or less, add the salt white tasting)
1 cup mixed peel
1 cup raisins
1 cup cherries
1/4 cup currants
4 tbsp NuPak food brown
2 tsp baking powder
2 lbs NuPak all-purpose flour
1 tsp mixed spice
2 cups wine or less (port wine or Red label)
6 tbsp white rum (optional)

To get the real Jamaican authentic taste: soak all the fruits into enough wine to cover them, a week before or the night before baking or steaming the pudding.

In a container with cover, add all the fruits, pour enough wine on the fruits, cover with an airtight cover and store in the refrigerator until ready to use.

Method
Step 1: Grease and line a 9-inch bake tin. Preheat oven 350 degrees F or 180 degree C.

Step 2: Put the NuPak margarine and NuPak brown sugar into a container and beat until light and fluffy (use either a hand mixer or cake mixer).

Step 3: Add eggs, one at a time and beat well after each addition.

Step 4: Mix in NuPak food browning and NuPak vanilla with a spoon and add all the soaked fruits.

Step 5: Sift NuPak flour, baking powder, mixed spice and salt in another container, then add alternatively with the rum and wine. Mix batter with a spoon or in a cake mixer.

Step 6: Scrape the batter into prepared cake tin, cover the cake tin with NuPak Aluminum Foil. Steam on stove top for 2 to 2 1/2 hours.

To Steam on Stove Top

Rest the cake tin in container with water

To Steam in Oven

Put the cake tin in a container with water in the oven and steam for 2 to 2 1/2 hours.

To Bake

Scrape the batter into the prepared cake tin and bake for 2 hrs at 350 degrees F or 180 degrees C.