English Plum Pudding

• 2 cups flour
• 3 teaspoons salt
• 4 teaspoons baking powder
• 4 teaspoons ground nutmeg
• 4 teaspoons ginger
• 1 lb currants
• 1 lb raisins
• 1/2 lb citron, shredded
• 4 apples, peeled and chopped
• 2 cups soft breadcrumbs (Panko)
• 2 cups milk
• 8 eggs
• 2 cups sugar
• 1 lb suet, ground
• 1 cup brandy

1. Sift first five ingredients together; stir in fruit.
2. Soak crumbs in milk for ten minutes.
3. Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
4. Add brandy and mix well.
5. Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
6. Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
7. Boil 3 to 4 hours, replacing water as necessary.

flour, salt, baking powder, ground nutmeg, ginger, currants, raisins, citron, apples, breadcrumbs, milk, eggs, sugar, suet, brandy

Taken from www.food.com/recipe/english-plum-pudding-294728 (may not work)