Steamed Plum Pudding
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Suet||2 Pound, chopped (1 Piece)|
|Seeded raisins||1⁄2 Pound|
|Currants||1⁄2 Pound, washed and dried|
|Citron||1⁄4 Pound, chopped|
|Sea salt||1⁄2 Tablespoon|
|Date sugar||3 Tablespoon|
|Eggs||4 , separated|
|Sherry||1⁄4 Cup (4 tbs)|
|Grated rye bread crumbs||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||1 Tablespoon|
Dredge in the sifted flour and suet, raisins, currants, and citron.
Resift the remaining flour with the seasonings and date sugar.
Combine the dredged and sifted ingredients, then add the egg yolks, cream, sherry, and bread crumbs.
Beat the egg whites until stiff, then fold them into the raisin mixture.
Pour the batter into a greased mold or cans with tight-fitting lids, filling only about two-thirds full.
Place molds or cans on a trivet in a heavy kettle over boiling water and cover kettle.
Steam for 6 hours.
Take the lids off the molds or cans before unmolding to allow steam to escape.
Sprinkle powdered sugar before serving.