Plum Pudding

• 1 cup suet ground
• 3/4 cup apples
• 3/4 cup bread crumbs
• 3/4 cup flour, all-purpose
• 1/4 teaspoon mace
• 3/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup candied orange peel
• 1 cup raisins, seedless
• 1 cup currants
• 1 cup brown sugar
• 1/2 cup brandy
• 4 each eggs

1. Mix all ingredients except eggs and brandy until well blended, use your hands if necessary.
2. Stir in eggs, and brandy.
3. Pour into lightly greased pudding mold or basin (or a coffee tin) and cover top with a piece of greased foil and clean cloth.
4. Tie coverings, tightly and leave strings to assist in removing from pot later.
5. Place on rack in pot with boiling water 23 way up the side of the basin.
6. Boil gently for 3 to 3 1/2 hours.
7. Remove carefully from cooled water, using strings.
8. Cool completely and store in a cool place (or the refrigerator) until Christmas.
9. Too serve, reheat unmolked pudding by steaming or wrap in foil and reheat gently in oven.
10. Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top.
11. Serve with whipped cream or brandied hard sauce.

suet ground, apples, bread crumbs, flour, mace, nutmeg, salt, candied orange peel, raisins, currants, brown sugar, brandy, eggs

Taken from recipeland.com/recipe/v/plum-pudding-45804 (may not work)