Plum Pudding
Amount
2 1/2 pounds
2 1/2 pounds 
4 ounces 
4 ounces 
5 each 		 Ingredient
Suet (Kidney Fat)
Brown Sugar
Honey
Molasses
Lemon zest
** Combine the Above **
20 each 
3 1/2 pounds 
1 quart 
1 pound 
1 ounce 
1 ounce 
1/2 ounce 
2 ounces 
3/4 ounce 
1 ounce 
1/4 ounce 
3/4 ounce 		 Eggs
Miet De Pain (No Crust) ... aka "bread crumbs"
Milk
Flour
Ginger
Cinnamon
Cloves -- POWDER
Nutmeg
Baking Powder
Baking Soda
Salt
All Spice
** Sift And Add To First Ingredients **
5 pounds 
3 pounds 
4 ounces 
6 ounces 
1/2 pound 		 Raisins & Corinthes (Currants)
Mixed Fruit Peel
Brandy
Dark Beer
Roasted Almonds -- SLICED

Method

  1. Mix the suet, Suet (Kidney Fat), Brown Sugar, Honey, Molasses, Lemon zest, and  bread crumbs together.
  2. Add eggs and beat.
  3. Sift together all the dry ingredients.
  4. Combine the raisins, currants, almonds and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients.
  5. Add dark beer to suet mixture; then add the milk and rest of dry ingredients alternately.
  6. Mix thoroughly.
  7. Stir in the fruits.
  8. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours.
Serve with Hart Sauce or Brandy Sauce (warm).

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