Plum Pudding With Rum Sauce
|Dates||1⁄2 Cup (8 tbs), chopped|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Chopped candied citron||1⁄4 Cup (4 tbs)|
|Chopped mixed candied fruits||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Beer||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Minced suet||1⁄4 Pound|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
Combine fruits and peel in bowl; add beer and let stand for at least 1 hour.
Beat eggs with brown sugar and add fruit-beer mixture.
Stir in nuts, crumbs, and suet.
Sift dry ingredients and spices; stir into fruit mixture.
Turn into 4 well-greased pint or two 1-quart pudding molds, filling three quarters full.
Cover tightly with aluminum foil; tie securely.
Put on rack in deep kettle; pour in boiling water to half the depth of the molds.
Cover; steam for 2 1/2 hours, adding more water if necessary.
Remove from steamer; immediately remove foil covers.
Recover and store in refrigerator.
Before serving, steam for about 45 minutes to heat through.
Plum pudding may be served with a traditional Hard Sauce or the Rum Sauce