Rich Plum Pudding

Ingredients

• 1 lb. shredded beef suet
• ¾ lb. seeded raisins
• ¼ lb. currants
• 1 lb. granulated sugar
• ¼ lb. sliced citron
• ¼ lb. blanched almonds, cut in strips
• ¼ lb. walnut meats, chopped fine
• ¾ lb. fine stale bread crumbs
• 1 orange, grated rind and strained juice
• 1 lemon, grated rind and strained juice
• 2 teaspoons salt
• 1 teaspoon cloves
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• ½ cup cream
• ⅓ cup Madeira
• ⅓ cup rum
• ½ cup brandy
• 1 oz. candied orange peel
• ½ oz. candied lemon peel

Directions

1. Chop half the raisins and mix with half the brandy. Cover and let stand for several hours.

2. In a large bowl, combine the suet, currants, whole raisins, chopped peels, and citron with the grated rind.

3. Add the sugar, nuts, fruit juice, bread crumbs, chopped raisins, spices, and salt. Mix well.

4. Pour in the liquors and cover the mixture. Let it stand for two days.

5. After two days, add the cream and beaten eggs. Mix thoroughly.

6. Divide the mixture into three molds and steam each for eight hours.

7. To serve, warm the pudding by steaming for one hour and thirty minutes.