Plum Pudding

• 3/4 c. sifted flour
• 1/2 tsp. nutmeg
• 1 Tbsp. cloves
• 1/4 lb. dried currants
• 2 oz. candied orange peel
• 1 c. hot milk
• 4 eggs, separated
• 1/2 c. suet, ground
• 1/2 c. brandy
• 1 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 lb. seedless raisins
• 1/4 lb. figs
• 1 Tbsp. mace
• 1/4 c. sugar
• 2 oz. citron, chopped
• 1/2 c. bread crumbs

1. In a large bowl, sift flour, salt and spices.
2. Soak bread crumbs in hot milk for 10 minutes.
3. In separate bowl, beat sugar into well beaten egg yolks.
4. Add suet and soaked crumbs.
5. Stir into flour mixture.
6. Add fruits and brandy; mix well.
7. Put into a buttered mold (Bundt) pan, cover tightly and place into a pan of hot water.
8. Put into a 350u0b0 oven and steam cook for 3 1/2 hours. Serves 12.

flour, nutmeg, cloves, currants, candied orange peel, hot milk, eggs, suet, brandy, salt, cinnamon, raisins, figs, mace, sugar, citron, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747858 (may not work)