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Plum Pudding

Yield 8 to 12 servings


  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup fine, dry breadcrumbs
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground mace
  • 1 1/2 cups raisins
  • 1 1/2 cups currants
  • 3/4 cup finely chopped citron
  • 1 cup finely chopped almonds
  • 3 eggs, beaten
  • 1/2 cup grape juice
  • 2 tablespoons lemon juice
  • 3/4 cup finely chopped beef suet
  • Sherried Hard Sauce

How to Make It

  1. Combine first 6 ingredients in a large mixing bowl. Stir in raisins, currants, citron, and almonds; mix well.

  2. Combine eggs, grape juice, and lemon juice. Add to dry mixture; stir in suet. Spoon mixture into a well-greased 2-quart pudding mold; cover tightly.

  3. Place mold on rack in a large deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in boiling water, replacing water as needed. Unmold and serve hot with Sherried Hard Sauce. Refrigerate leftover pudding.

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