Plum Pudding

Ingredients

• 1 loaf stale bread crumbs, grated
• 1 lb shredded suet
• 1 lb raisins
• 1 lb Zante currants
• ½ lb white figs, chopped
• ½ lb citron, chopped
• ½ lb dates, chopped
• 1 cup nut meats, chopped (walnuts and almonds or almonds alone)
• ⅓ cup currant jelly or any sour jelly
• 1 teacup hot molasses
• 1 teacup sugar
• ½ teacup hot strong coffee
• ½ teacup hot claret or sour white wine
• 1 wineglass brandy
• 2 lemons, grated rind and juice
• 1½ tablespoons cloves
• 2 tablespoons cinnamon
• 2 tablespoons mace
• 2 tablespoons nutmeg
• 1 teaspoon vanilla
• a pinch of ginger
• a pinch of red pepper
• ¼ teaspoon salt
• 10 eggs, well beaten (or 13-14 if plentiful)
• flour, as needed
• 3 teaspoons baking powder

Directions

1. In a large bowl, combine the bread crumbs, suet, raisins, currants, figs, citron, dates, and nut meats.

2. Add the currant jelly, hot molasses, sugar, hot coffee, hot claret or wine, brandy, lemon rind and juice, cloves, cinnamon, mace, nutmeg, vanilla, ginger, red pepper, and salt.

3. Beat in the eggs until well combined.

4. Sift in flour until the mixture is as thick as fruit cake batter, then add the baking powder.

5. Grease a can thoroughly and fill it with the mixture, sealing it with a tight lid that is also greased.

6. Place the can in a larger covered vessel filled with water to create steam.

7. Boil for about five hours, or until the pudding pulls away from the sides of the can.

8. Remove the lid and place the can in the oven until the top loses its moist appearance.