Plum Pudding

• 1/2 c. (1 stick) butter (at room temperature)
• 1 c. sugar
• 6 eggs (at room temperature)
• 1/2 c. chopped citron
• 1 1/2 c. pitted prunes, chopped
• 1/2 c. dark raisins
• 1 c. pecans, coarsely chopped
• 1/2 c. all-purpose flour
• 1 1/2 c. fine bread crumbs
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• whipped cream or Hard Sauce (for garnish)

1. Cream the butter and sugar together in an electric mixer. Beat the eggs, one at a time.
2. Combine the citron, prunes, raisins and pecans in another bowl.
3. Add the flour to the fruit and nuts; toss together so that everything is coated with flour.
4. Add to the butter and egg mixture, along with the remaining ingredients. Blend for 1 minute so that all is incorporated.
5. Grease and flour a souffle dish, about 7 x 4-inch.
6. Add the heavy batter and bake in a preheated 350u0b0 oven for 50 to 55 minutes, or until nicely browned.
7. Serve warm by spooning out or cool and cut into pieces. Garnish with the whipped cream or Hard Sauce.
8. Serves 8.

butter, sugar, eggs, citron, prunes, dark raisins, pecans, allpurpose, bread crumbs, ground cinnamon, ground nutmeg, ground allspice, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243725 (may not work)