Christmas Plum Pudding
|Ground suet||2 Cup (32 tbs)|
|Bread crumbs||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon (Royal)|
|Sugar||2 Cup (32 tbs)|
|Seeded raisins||2 Cup (32 tbs)|
|Currants||2 Cup (32 tbs)|
|Finely chopped citron||1 Cup (16 tbs)|
|Finely chopped dried figs||1 Cup (16 tbs)|
|Cut orange peel||1 Tablespoon|
|Cut lemon peel||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Grapefruit juice/Other fruit juice||1 Cup (16 tbs)|
1) Take a wide bowl; add in suet, bread crumbs, flour, baking powder, sugar, raisins, orange peel, lemon peel and cinnamon. Mix them.
2) Then add the currants, citron and figs. Pour in some water and fruit juice. Make a firm dough.
3) Stuff in the dough into well greased pudding molds. The molds should just be 2/3 full. Steam the pudding for 5 to 6 hours.
4) Serve the pudding with sauce.
The pudding should be made 1 week before being used.
Steam the pudding hour before serving, if it is not served immediately.