Plum Pudding

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Plum Pudding

one 1 pound loaf of day old bread
1/2 pound of suet, ground
1 3/4 cups of flour
1/2 cup of firmly packaged brown sugar
1 cooking apples, peeled, cored and chopped
1 1/2 cups of golden raisins
1 1/2 cups of raisins
1 3/4 cups of currants
2 tablespoons of minced crystallized ginger
2 teaspoons of allspice
1/4 cup of sliced almonds
2 eggs
3/4 cup of brandy
Juice of 2 oranges
juice of 1 lemon
Grated rind of 1 orange
grated rind of 1 lemon
1/4 cup of heavy whipping cream
Boiling water

Process bread in blender or food processor to make fine crumbs. Place crumbs in large mixing bowl. Add suet, flour, brown sugar, apples, raisins, currants, ginger, allspice, and almonds; mix well.
Beat eggs in separate bowl; add brandy, juices and rinds. Add egg mixture to bread crumb mixture; mix well. Stir in cream. Cover with plastic wrap and refrigerate overnight.
Pack pudding mixture into 2 quart pudding mold. Cover with buttered waxed paper and heavy duty foil. Tie securely with string; trim excess paper and foil. Cover with pudding mold lid.
Place mold in steamer; pour boiling water into steamer halfway up side of mold. Cover with steamer lid. Steam for 6 hours; add more boiling water to maintain water level as needed. Serves 15

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