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Steamed Plum Pudding

Serves: 12

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   1 1/2 cups flour
   1 teaspoon baking soda
   1 teaspoon salt
   1 teaspoon cinnamon ground
   1/2 teaspoon nutmeg ground
   1/2 teaspoon cloves ground
   1/4 teaspoon ginger ground
   2/3 cup brown sugar
   1 1/2 cups bread crumbs dry
   1 cup nuts chopped
   1 cup ground suet finely ground
   1 cup candied fruit chopped mixed
   2 cups seedless raisins
   3 eggs lightly beaten
   1/3 cup molasses dark
   3/4 cup milk


In a large mixing bowl, sift together flour, soda, salt, cinnamon, nutmeg, cloves and ginger; add brown sugar, bread crumbs, nuts, suet, candied fruit and raisins. Blend in eggs, molasses and milk. Pour batter into a well-greased 2-quart pudding mold and cover tightly. Or use any 2-quart mold, covered tightly and secured with string. Place the mold on a rack over 2 inches of boiling water in a large kettle. Cover kettle and steam pudding for 1 1/2 hours or until the pudding springs back when touched with finger and a tester inserted in the pudding comes out clean. Serve with Hard Sauce or the following sauce.


(The following sauce in Holiday Cookbook is Lemon Sauce.)

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