Christmas Suet Pudding

• 3/4 c. sifted flour
• 1 tsp. salt
• 3/4 tsp. baking soda
• 1 tsp. grated nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. mace
• 1/2 tsp. cloves
• 1 c. bread crumbs (fine)
• 1/2 c. brandy
• 1/2 c. white wine
• 5 eggs, separated (set whites aside)
• 3/4 c. brown sugar
• 1/2 lb. or 2 1/4 c. suet, chopped fine
• 1/2 lb. or 1 c. currants
• 1/4 lb. or 1 c. citron (candied)
• 1/4 lb. or 1/2 c. orange peel (candied)
• 1/8 lb. or 1/3 c. lemon peel (candied)
• 1/4 lb. or 1/2 c. pineapple (candied)
• 1 c. blanched, chopped almonds

1. Sift dry ingredients (first 7 ingredients) together.
2. Mix together next 3 ingredients.
3. Beat brown sugar with egg yolks and add suet.
4. Add bread crumb mixture to egg mixture.
5. Add all sifted ingredients, candied fruit and almonds together, then add to moistened mixture and mix well.
6. Fold in beaten egg whites.
7. Place in bag or container and steam 3 1/2 hours.
8. This can be kept up to 8 weeks in refrigerator.

flour, salt, baking soda, nutmeg, cinnamon, mace, cloves, bread crumbs, brandy, white wine, eggs, brown sugar, suet, currants, citron, orange peel, lemon peel, pineapple, blanched

Taken from www.cookbooks.com/Recipe-Details.aspx?id=209411 (may not work)