Regal Plum Pudding
|Bread slices||4 , torn into pieces|
|Milk||1 Cup (16 tbs)|
|Beef suet||6 Ounce, ground|
|Packed brown sugar||1 Cup (16 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Raisins||2 Cup (32 tbs)|
|Snipped pitted dates||1 Cup (16 tbs)|
|Diced candied fruit||1⁄4 Cup (4 tbs)|
|Peel||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground mace||1 Teaspoon|
|Baking soda||1 Teaspoon|
Soak bread in milk; beat to break up.
Stir in ground suet, brown sugar, eggs, orange juice, and vanilla.
In a large bowl combine raisins, dates, candied fruits and peels, and nuts.
Stir together the flour, cinnamon, cloves, mace, soda, and salt; add to the fruit mixture and mix well.
Stir in the bread-suet mixture; mix well.
Pour into well-greased 2-quart mold (do not use ring mold or tube pan).
Cover the mold with foil and tie foil on tightly with string.
Place the mold on rack in deep kettle; add boiling water to the kettle to depth of 1 inch.
Cover and steam the pudding 3 1/2 hours; add more boiling water when needed.
Cool the pudding about 10 minutes; remove from the mold.
Foamy Sauce: In large bowl beat 2 egg whites to stiff peaks, gradually adding 1 cup sifted powdered sugar.
Beat 2 egg yolks and 1/4 teaspoon vanilla till thick; fold into egg whites.
In small bowl whip 1/2 cup whipping cream till soft peaks form; fold whipped cream into egg mixture.