My father had a long English ancestry and made this himself when I was young. I still make it every once in a while at Christmas. I think this is what you are looking for. English Plum Pudding 8 ounces mixed candied fruit (this includes the cherries) 4 ounces candied citron 4 ounces candied pineapple 1/4 pound butter 1/2 cup walnuts 1 1/2 cups raisons 1 cup currants 1 Tbsp. cinnamon 1 1/2 teas. ginger (grated finely) 1/4 teas. nutmeg 1/2 teas. allspice 1/4 teas salt 1 cup sugar 1/2 cup strawberry preserves 1 1/2 cups dry bread crumbs 4 eggs 2 Tbsp. milk 1/2 cup brandy 1/2 cup sherry Chop candied fruit, citron, pineapple, and walnuts. In a large bowl combine fruit, citron, pineapple, walnuts, raisons, currants, preserves and bread crumbs. Beat eggs, sugar, butter for 3 minutes. Add salt and spices. Beat in milk, brandy and sherry. Add egg mixture to fruit mixture, mix well. Turn into a well-buttered 1 1/2 quart Pyrex bowl. Wrap bowl completely from the bottom up with large squares of cheesecloth in several layers and thicknesses, and secure with string tied in bow at the top. Place mold on trivet in large kettle or roasting pan. Pour boiling water to come halfway up the sides of the cheesecloth wrapped bowl. Cover. Steam pudding 4 hours. Water should boil gently. Add water as needed. Unmold and serve or cool and store. Loosen edge of pudding from mold with spatula and turn out on serving tray. Flame pudding. Serve with hard sauce. To Store: Refrigerate, still in bowl wrapped in cheesecloth. Can be stored several weeks. Hard Sauce 2/3 cup butter, softened. 2 teaspoons vanilla extract 2 cups powdered sugar In small bowl cream butter until light and fluffy. Add vanilla and powdered sugar. Serve with pudding as side dish to dollop on like whipped cream. Brandy for flaming. To flame pudding: Pour several Tbsp. brandy over hot pudding. Heat 1/2 cup brandy in small, tall saucepan. When vapor rises from brandy, ignite, pour flaming brandy over pudding. Hard sauce can be made one or two days before serving if pudding is stored. If pudding stored, steam cheesecloth wrapped pudding 50 to 60 minutes in lidded kettle or 'til heated throughout. Loosen edge of pudding with spatula and turn out on serving tray. Pour several Tbsp. brandy on pudding. Simmer 1/4 cup brandy and ignite; pour on pudding, Serve with hard sauce.

Cookie, here is the Caribbean Fidge Pie Recipe: Caribbean Fudge Pie 1 (12-ounce) package or 2 cups semisweet chocolate chips 3/4 cup firmly packed brown sugar 1/4 cup butter, softened 3 large eggs 2 teaspoons instant coffee powder 1 teaspoon rum flavoring 1 cup chopped walnuts 1/4 cup all-purpose flour 1 (9-inch) unbaked pie crust 1/2 cup halved walnuts Preheat oven to 375ðF (190ðC). In a small saucepan melt chocolate chips over low heat and set aside to cool. Cream brown sugar and butter together in a large mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Add chocolate chips, coffee powder and rum flavoring; blend well. Stir in nuts and flour; stir to combine. Pour into unbaked pie crust. Arrange remaining walnuts in a circle around edge of pie. Bake for 25 minutes or until outer edge is set. Cool on a wire rack. Makes 8 servings.

I'll encourage you to add a little cheese to your fruit platter. I work with several people who are diabetic, and I've become increasingly aware of sugar in food. I know a number of people who would be limited to eating only the fruit on your menu. So unless you know everyone's dietary restrictions well, have mercy on those who can't tolerate the sugar. Will everyone be having some real dinner beforehand? A little protein goes a long way to help with the sugar rush. And going back to your menu, try to have your punch not too sweet, and I'll vote for a nice champagne type wine instead of the red. Oh, have a bottle or two of red on hand, but I'd just be pouring champagne unless someone asks for the red. Unless you will have an open bar, I don't think it's necessary to serve everything under the sun. The liquers and such may be nice, but really not necessary. I wouldn't bother.

That particular cream and green combination is an old (like a century old) one. With the marble and tile and shelves, that kitchen is a mod/trad one that really works without being at all fussy (I think anyway). Of course it helps to start with a perfectly proportioned Georgian terraced house with giant windows! Here's the link. I was a little rushed before. Here is a link that might be useful: the kitchen