|Stale breadcrumbs||1/2 pound|
|Scalded milk||1 cup|
|Sugar||1/2 cup plus 2 tablespoons|
|Seedless raisins||3/4 pound, lightly floured|
|Figs||1/4 pound, finely chopped|
|Citron||2 ounces, finely chopped|
|Red currant jelly||1/4 cup|
|Freshly grated nutmeg||1/2 teaspoon|
|Salt||1 1/2 teaspoons|
|For Hard Sauce:|
|Unsalted butter||1/3 cup|
|Light brown sugar||1 cup|
1) In a large mixing bowl, combine together the breadcrumbs and milk. Let stand till cool.
2) Add the beaten egg yolks, sugar, raisins, figs and citron.
3) Chop the suet and beat till creamy.
4) Add to the bread and blend well.
5) In a clean, dry mixing bowl, beat the egg whites till they start to forms stiff peaks.
6) To the bread, add the jelly, beaten whites, nutmeg, cinnamon, mace, cloves and salt.
7) Grease 8 to 10 pudding molds with butter.
8) Fill them 2/3 full with the prepared batter and place on a trivet in kettle.
9) Add boiling water till it comes halfway along the outside of the mold.
10) Steam the puddings, while keeping the water at boiling point.
11) Cover the pan and steam for about 6 hours. Keep adding boiling water as and when needed to maintain level.
12) Remove the molds from the steamer, set them in cold water for some seconds and then turn out onto a serving platter to unmold.
13) To make the Hard Sauce, cream the butter and gradually add brown sugar and brandy, drop by drop. Mix till the sauce is smooth.
14) If preferred, set the pudding in the oven for a few minutes to dry it slightly.
15) Serve the pudding while still warm, with Hard Sauce on the side. Makes an excellent dessert.