Christmas Plum Pudding

Ingredients:

¾ lb seeded raisins

¾ lb seedless raisins

½ lb currants

½ lb mixed peel

½ lb suet

2 cups fine breadcrumbs

1 cup sifted all purpose flour

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon salt

¼ teaspoon mace

¼ lb almonds – blanched, toasted & chopped

juice & grated rind of 1 lemon

juice & grated rind of 1 orange

4 eggs beaten (thick & creamy)

1 cup brown sugar

¼ cup molasses

½ tablespoon vanilla

½ tablespoon almond extract

½ cup fruit juice

1. Cut seeded raisins with scissors
2. Soak and drain raisins & currants, dry
3. Combine all fruits and grated rind of lemon and orange
4. Sift dry ingredients, combine with suet and breadcrumbs
5. Beat eggs, add sugar and beat well. Add molasses, flavorings, orange & lemon juice
6. Sprinkle flour over fruits
7. Pour over egg mixture, mix well with hands
8. Cover with cloth and leave overnight
9. Place in well greased molds, cover securely with foil – making a pleat down the center for pudding to expand. Steam for 8 hours
   
   
   
   
   Christmas Pudding Sauce
   
   
   3 egg yolks
   ¾ cup icing sugar
   1/8 teaspoon salt
   1 cup whipping cream whipped
   ¼ cup Brandy
   
   
   1. Beat egg yolks
   2. Add icing sugar and salt and beat well
   3. Fold in whipping cream
   4. Add Brandy
   5. Chill thoroughly