Q: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Two days before steaming pudding: Take all dried fruit (raisins, plums, currants, cherries, and candied orange or lemon) and put in a bowl. Pour brandy over and mix. Cover with Saran Wrap and let macerate, Day before steaming pudding: Sift four and baking powder In a large mixing bowl, add suet, sifted flour, breadcrumbs, spices, salt, and sugar. Mix thoroughly., Then add macerated dried fruit, nuts, apple, and grated orange and lemon zest. Mix well., Lastly, add molasses, eggs, and milk and mix well. Cover with Saran Wrap and put in fridge, Day of steaming Take a tin pudding basin and lightly grease. Pour in mixture and spread evenly, it will be very thick., On the stove, get a stock pot which holds the tin and fill with water and put in tin. Water should come up the sides but not as high as the lid, about 3/4 of the way., Get water boiling and turn down to light boil and cover with lid. Steam for 51/2 hours or until done. Refill water to keep it at 3/4 full., Remove from heat and let rest for 15 minutes, Get a serving plate and take off lid from tin and invert onto plate. Pudding should remove easily, Southern comfort bourbon sauce: In saucepan over medium heat, add sugar and butter until melted and combined. Stir in whip cream and stir. Add southern comfort and stir, cook for a few minutes to cook off alcohol. Add more whip cream, if needed., Decorate with fresh holly. Slice and serve with southern comfort bourbon sauce.
A:
golden raisins, raisins, currants, Dried cherries, brandy, Ground suet, Sugar, dark molasses, Salt, Flour, Baking powder, Breadcrumbs, Ground cloves, Nutmeg, Ground cinnamon, Allspice, Vanilla, apple, almonds, orange, lemon, eggs, Milk, butter, Sugar, southern comfort, Heavy cream