Plum Pudding No. 2 (Old Time) Recipe

• 1 pound bread crumbs (3 1/2 c.)
• 1 quart. sweet lowfat milk
• 6 Large eggs
• 1 c. sugar
• Suet, minced
• 1 pound each English currants and raisins
• 1/2 pound citron, sliced and minced
• 1/2 teaspoon each: cinnamon, cloves, nutmeg and allspice
• Sifted flour to make a thick batter

1. Pour into the flannel cloth, tie, leaving very little room for swelling, and plunge into a large kettle of boiling water, and boil for 7 hrs in a well covered kettle, pouring in boiling water, if needed, to keep the pudding covered all the time.
2. This pudding will keep for several weeks, and is nearly as good steamed, as when first boiled.

bread crumbs, sweet lowfat milk, eggs, sugar, raisins, citron, cinnamon, flour

Taken from cookeatshare.com/recipes/plum-pudding-no-2-old-time-46974 (may not work)