Plum Pudding

Ingredients

• 5 ounces bread crumbs
• 7 ounces flour
• ¼ pound suet
• ¼ pound raisins
• ¼ pound currants
• 2 ounces moist sugar
• 2 ounces mixed candied peel (optional)
• 1 teaspoon baking powder
• 2 eggs
• ½ cup milk
• ¼ teaspoon coarse sea salt

Directions

1. Boil a large saucepan of water.

2. Grate 5 ounces of bread crumbs.

3. Chop ¼ pound of suet finely on a board.

4. Sprinkle flour over the suet to prevent sticking.

5. Wash ¼ pound of currants in cold water and dry them with a cloth.

6. Check currants for stones by dropping them onto a plate.

7. Stone ¼ pound of large raisins.

8. Cut 2 ounces of mixed candied peel into small pieces (omit if disliked).

9. In a basin, combine 7 ounces of flour, chopped suet, ¼ teaspoon of salt, and 1 teaspoon of baking powder.

10. Rub the suet into the flour until no lumps remain.

11. Add the bread crumbs, currants, raisins, 2 ounces of moist sugar, and candied peel, mixing well with a wooden spoon.

12. If preferred, use treacle instead of sugar.

13. Break 2 eggs into the mixture and add ½ cup of milk.