Rich Plum Pudding

Ingredients

• 2 oz. sweet almonds, blanched and chopped
• 1 oz. bitter almonds, blanched and chopped
• 1 lb. sifted flour
• 1 lb. bread crumbs, soaked in milk and squeezed dry
• 2 oz. preserved citron, chopped
• 2 oz. preserved orange peel, chopped
• 2 oz. preserved lemon peel, chopped
• ½ oz. mixed spice
• ½ lb. moist sugar
• 8 eggs
• milk, as needed
• ⅓ cup brandy

Directions

1. Wash currants in a colander over a pan of water, rubbing them to remove dirt, then drain and pick out large stones.

2. Mix blanched almonds, flour, and soaked bread crumbs in a bowl until well combined.

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

4. In a separate bowl, beat together sugar and eggs until well combined.

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

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

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

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