Plum Pudding

Ingredients

• 3 slices white bread, torn into pieces
• 1 5-ounce can (1/2 cup) evaporated milk
• 2 ounces beef suet, ground (1/4 cup), or 1/3 cup shortening
• 3/4 cup packed brown sugar
• 1 beaten egg
• 1 teaspoon finely shredded orange peel
• 1/4 cup orange juice or rum
• 1 1/2 cups raisins
• 3/4 cup pinned whole dates
• 1/2 cup diced mixed candied fruits and peels
• 1/4 cup chopped walnuts
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground mace or nutmeg
• 1/4 cup rum (optional)
• Hard Sauce (see recipe, page 140)

Instructions

1. In a bowl soak the bread in evaporated milk about 3 minutes or till softened. Beat lightly.
2. Stir in or stir in shortening, brown sugar, egg, orange peel, and orange juice.
3. Stir in raisins, dates, fruits, and peels, and nuts.
4. Sift flour, cinnamon, baking soda, cloves, and mace. Add to fruit mixture; stir till combined.
5. Transfer mixture to a well-greased 6-cup tower mold Over. Cover with foil, pressing foil tightly against the rim of mold. Place on a rack in a deep pan. Add boiling water till water reaches 1 inch above the bottom of the mold. Cover kettle. Bring to a gentle boil. Steam for 2 1/2 to 3 hours or till a toothpick inserted near center comes out clean, adding more boiling water, if necessary. Cool 30 minutes; remove mold. Serve immediately. (Or wrap and store in the refrigerator up to 2 weeks; reheat before serving as directed below.) If desired, heat rum till hot. Ignite with a match and your more over pudding. Serve with Hard Sauce.
6. To reheat: Remove pudding from foil and place on a baking sheet. Bake in a 350° oven for 30 to 40 minutes or till heated through.