Flaming Plum Pudding

• 2/3 c. chopped suet (1/4 lb.)
• 2 Tbsp. chopped green apple
• 2 Tbsp. candied orange peel
• 2 Tbsp. candied lemon peel
• 1 1/2 c. raisins
• 1 c. currants
• 2 c. dried bread crumbs
• 3 tsp. cinnamon
• 1 1/2 tsp. ginger
• 1/2 tsp. allspice
• 1/4 tsp. salt
• 1 c. sugar
• 1/3 c. raspberries
• 4 eggs
• 2 Tbsp. milk
• 6 Tbsp. cognac
• 6 Tbsp. dry white wine

1. In a large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar and raspberries and mix well.
2. Beat eggs until foamy; stir in milk, cognac and white wine.
3. With rubber scraper, fold egg mixture into fruit mixture until well blended.
4. Turn batter into well-greased 2-quart pudding mold with tight fitting cover. Place mold on a trivet in a large kettle.
5. Pour in enough boiling water to come halfway up side of mold.
6. Cover pot.
7. Steam pudding 4 hours.
8. Water in kettle should boil gently.
9. Add more water as needed.
10. Remove pudding to wire rack; let cool about 5 minutes. Invert on serving plate.
11. Lift off mold.
12. Flame serve with hard sauce.

suet, green apple, candied orange peel, candied lemon peel, raisins, currants, bread crumbs, cinnamon, ginger, allspice, salt, sugar, raspberries, eggs, milk, cognac, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869595 (may not work)