Plum Pudding

From Yankee Magazine's Great New England Recipes

Puddings and Custards Recipes

Yield: Serves 10-12.

Make bread crumbs by whirling firm white bread in a blender or by grating it on a coarse grater.

• 3 cups fine bread crumbs
• 3/4 cup dark brown sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 3/4 cup milk, scalded
• 6 eggs
• 1-1/2 cups ground beef suet
• 1 cup raisins
• 1 cup yellow raisins
• 1/2 cup currants
• 1/2 cup candied fruit for fruitcake
• 1/2 cup chopped dates
• 1/2 cup unsifted flour
• 1/4 cup brandy

Mix bread crumbs, sugar, salt, and spices in a large bowl. Add milk and allow to cool. Beat eggs. Add eggs and suet when mixture is cool. Mix fruits together in another bowl and dredge with flour; add fruits and brandy to batter. Turn into greased 2-quart mold. Steam 5 to 6 hours. Serve with Hard Sauce or Foamy Sauce.

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