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

1. Combine the mincemeat, bread crumbs, plums, salt and spices in a mixing bowl.
2. In another bowl, beat eggs until foamy.
3. Add milk. Add this to the dry mixture and stir well.
4. Add brandy and mix well.
5. Pour into a buttered 2-quart pudding mold.
6. Cover with a lid.
7. Place mold on a rack in a large pan, then add boiling water halfway up the side of the mold.
8. Cover the large pan with foil or a lid and steam over low heat for 4 hours.
9. Occasionally check water level to see if more needs to be added.
10. Cool, turning pudding out of mold.
11. 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)