Plum Pudding

By Wewah

Ingredients

• 4 slices of bread, torn into pieces
• 1 cup milk
• 6 ounces beef suet, ground
• 1 cup packed brown sugar
• 2 eggs, slightly beaten
• 1/4 cup orange juice
• 1 teaspoon vanilla
• 2 cups currants or raisins
• 1/2 cup diced fruits and peels
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

Step 1

Soak bread in milk and beat to break up.
Stir in suet, brown sugar, eggs, orange juice, and vanilla.
In bowl, combine raisins, dates, candied fruits and peels and nuts.
Stir together flour and spices; add to mixed fruits and stir well.
Stir in bread-suet mixture and salt.
Pour into a well-greased, two-quart mold (do not use ring mold or tube pan. Cover with foil and tie foil on tightly with string.

Place mold on rack in deep kettle; add boiling water to one inch deep in kettle. Cover and steam pudding 3 1/2 hours; add more boiling water if needed. Cool the pudding about 10 minutes before removing from the mold. Serve the pudding with fluffy hard sauce.