British Plum Pudding

• 1/2 lb beef suet, finely chopped
• 6 cups fresh raisin breadcrumbs
• 4 cups golden raisins
• 1 1/2 cups raisins
• 1 cup mixed candied fruit
• 1 cup candied citrus peel
• 10 eggs
• 2/3 cup brandy
• 1/3 cup orange juice
• Brandy Sauce
• 2 cups brown sugar
• 1/4 cup flour
• 1/4 cup butter, softened
• 1/2 cup water
• 1/4 cup brandy

1. Preheat the oven to 180 u0b0C (350 u0b0F).
2. Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
3. In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
4. Divide the batter between the pans. Cover and seal tightly with aluminum foil.
5. Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
6. Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
7. In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.
8. Tips: Freezes well.

beef suet, fresh raisin breadcrumbs, golden raisins, raisins, mixed candied fruit, candied citrus, eggs, brandy, orange juice, brandy sauce, brown sugar, flour, butter, water, brandy

Taken from www.food.com/recipe/british-plum-pudding-485266 (may not work)