English Plum Puddings

• 4 1/2 cups flour, all-purpose
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1 box raisins, seedless seeded
• 1 box golden raisins sultanas
• 1 box currants
• 2 cups apples chopped
• 1 1/2 cups walnuts chopped
• 1 pound beef suet
• 2 cups brown sugar, light
• 6 large eggs well beaten
• 1 1/2 cups buttermilk
• 1 cup bread crumbs

1. Grease and flour six 1-pound coffee cans or pudding molds.
2. Sift the 4 1/2 cups flour with next 7 dry ingredients into a large bowl.
3. In a separate bowl, dust the raisins, currants, apples and nuts with 2 tablespoons additional flour.
4. Mix together the suet, brown sugar, eggs and buttermilk.
5. Add the suet mixture gradually to the sifted dry ingredients, mixing well.
6. Add fruits and bread crumbs; mix until well-blended.
7. Divide mixture among prepared cans or molds, filling them half full.
8. Cover each with a double sheet of waxed paper and tie down securely.
9. Pressure cooker: Place hot water in the bottom of a large pressure cooker/canner, using enough to reach a level just below the bottom of a steaming rack.
10. Place cans or molds on the rack.
11. Cover the pressure canner and steam the puddings 20 minutes with the vent tube (or petcock) open.
12. Then attach the automatic pressure control or close the petcock and cook for 50 minutes at 10 lbs.
13. pressure.
14. Remove the pressure cooker from heat.
15. When pressure is completely reduced, open and remove the puddings from the cooker.

flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, nutmeg, raisins, golden raisins, currants, apples, walnuts, suet, brown sugar, eggs, buttermilk, bread crumbs

Taken from recipeland.com/recipe/v/english-plum-puddings-42686 (may not work)