Grandma Mcelroy'S Plum Pudding

• 1 lb. prunes, cooked, pitted and cut fine
• 1/2 lb. butter or suet
• 1/2 lb. raisins
• 1/2 lb. currants
• 2 large apples, cored and cut fine
• 2 c. bread crumbs
• 4 eggs, lightly beaten
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. ginger
• 1 small jar candied fruit
• 1 tsp. salt
• 1 heaping tsp. baking powder

1. Mix well together.
2. Put in covered mold.
3. Set in pot of boiling water just over halfway full.
4. Keep adding water as it boils away.
5. Steam for 4 hours.
6. Add brandy the day you serve pudding or a little at any time you think of it.
7. Refrigerate. Pudding keeps for two months.
8. Serve hot topped with hard sauce. Makes 2 (1 pound) molds.
9. Serves 20.

prunes, butter, raisins, currants, apples, bread crumbs, eggs, cinnamon, cloves, ginger, candied fruit, salt, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731846 (may not work)