Plum Pudding
- 4 c. mincemeat
- 1 c. plums, minced
- 1 tsp. cinnamon
- 1 1/2 tsp. ginger
- 1/4 tsp. salt
- 1 c. milk
- 3 c. coarse dry bread crumbs
- 1/2 tsp. nutmeg
- 6 eggs
- 1 c. brandy
- Combine the mincemeat, bread crumbs, plums, salt and spices in a mixing bowl.
- In another bowl, beat eggs until foamy.
- Add milk. Add this to the dry mixture and stir well.
- Add brandy and mix well.
- Pour into a buttered 2-quart pudding mold.
- Cover with a lid.
- Place mold on a rack in a large pan, then add boiling water halfway up the side of the mold.
- Cover the large pan with foil or a lid and steam over low heat for 4 hours.
- Occasionally check water level to see if more needs to be added.
- Cool, turning pudding out of mold.
- Soak with brandy.
mincemeat, cinnamon, ginger, salt, milk, coarse dry bread crumbs, nutmeg, eggs, brandy
Taken from www.cookbooks.com/Recipe-Details.aspx?id=451461 (may not work)