Regal Plum Pudding
|Bread slice||4 , torn into pieces|
|Milk||1 Cup (16 tbs)|
|Beef suet||6 Ounce, ground|
|Packed brown sugar||1 Cup (16 tbs)|
|Slightly beaten eggs||2|
|Orange juice||1⁄4 Cup (4 tbs)|
|Raisins||2 Cup (32 tbs)|
|Snipped pitted dates||1 Cup (16 tbs)|
|Diced mixed candied fruits and peels||1⁄2 Cup (8 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|
|Fluffy hard sauce||1⁄2 Cup (8 tbs)|
Soak bread in milk and beat to break up.
Stir in ground suet, brown sugar, eggs, orange juice, and vanilla.
In bowl combine raisins, dates, candied fruits and peels, and nuts.
Stir together flour, cinnamon, cloves, mace, baking soda, and salt; add to the mixed fruits and mix well.
Stir in bread-suet mixture.
Pour into well-greased 2-quart mold (do not use ring mold or tube pan).
Cover with foil and tightly tie foil on using string.
Place the mold on rack in deep kettle; add boiling water to the kettle to a depth of 1 inch.
Cover and steam the pudding 3 1/2 hours; add more boiling water if needed.
Cool the pudding for about 10 minutes before removing from the mold.