English Plum Pudding

Ingredients

• 1 pound fine white flour, sifted
• 2 ounces sweet almonds, blanched and chopped
• 1 ounce bitter almonds, blanched and chopped
• 1 pound crumb of bread, soaked in milk and squeezed dry
• 2 ounces preserved citron, chopped
• 2 ounces preserved orange peel, chopped
• 2 ounces preserved lemon peel, chopped
• ¼ ounce mixed spice
• ¼ pound moist sugar
• 8 eggs
• 2/3 cup brandy
• milk, as needed
• loaf sugar, for serving

Directions

1. In a bowl, mix the flour, chopped sweet and bitter almonds, and the soaked bread until well combined.

2. Add the chopped preserved fruits and mixed spice to the mixture.

3. In another bowl, beat the sugar and eggs together until well combined.

4. Stir the egg mixture into the pudding mixture, adding milk to achieve a thick batter consistency.

5. Pour the brandy over the fruit and spice mixture, let it sit for 3-4 hours, stirring occasionally.

6. Tie the pudding mixture in a cloth and boil for 5 hours.

7. Once cooked, turn the pudding out onto a dish, sift loaf sugar over the top, and serve with wine sauce.