Plantation plum pudding

Yield: 12 Servings

Measure Ingredient
1 cup Flour
2 pounds Raisins, seeded
1 pounds Currants
¼ pounds Citron; finely cut
1 cup Sugar, brown
5 \N Egg; beaten
1 cup Suet; finely chopped
4 ounces Sherry or brandy
1 teaspoon Cloves, ground
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Soda
1 cup Bread crumbs
¼ pounds Almonds; coarsely chopped

Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with flour-fruit mixture. Add all other ingredients, mix well. Put in four 1 lb containers. Tie waxed paper covers on with string, and steam on a rack set in a large pot with the water level just below the rack for 3 hours. Flame, garnish and serve with hard sauce or sherry sauce. Makes four 1 lb molds. Submitted By SAM WARING <SAM.WARING@...> On MON, 13 NOV 1995 132236 GMT

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