Plum Pudding (Steamed)

• 2 12 cups flour
• 1 teaspoon baking soda
• 12 teaspoon salt
• 13 teaspoon nutmeg
• 13 teaspoon cinnamon
• 1 cup suet, cleaned and ground fine
• 1 cup raisins or 1 cup currants
• 1 cup molasses
• 12 cup milk
• brandy (optional)
• 14 cup butter
• 12 cup powdered sugar
• 12 teaspoon lemon
• 1 dash nutmeg

1. Sift soda, salt and spice into the flour, rub in the suet and add raisins.
2. Mix the milk and molasses, stir into the dry mixture.
3. Butter a pudding mold.
4. Turn mixture into mold.
5. Steam for 3 hours.
6. Remove from mold to serving plate.
7. Cover with a clean tea towel.
8. Keep pudding in insect-free, cool place for 3 months.
9. (I just kept it covered in the 'fridge.
10. ).
11. Pour brandy over pudding periodically, if desired.
12. Hard Sauce.
13. Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring.
14. Pack smoothly in a small dish.
15. Keep on ice until very hard.

flour, baking soda, salt, nutmeg, cinnamon, suet, raisins, molasses, milk, brandy, butter, powdered sugar, lemon, nutmeg

Taken from www.food.com/recipe/plum-pudding-steamed-139281 (may not work)