English Plum Pudding I
½ lb. stale bread crumbs
1 cup scalded milk
¼ lb. sugar
4 eggs
½ lb. raisins, seeded, cut
in pieces, and floured
¼ lb. currants
¼ lb. finely chopped figs
2 oz. finely cut citron
½ lb. suet
¼ cup wine and brandy mixed
¾ teaspoon cinnamon
⅓ teaspoon clove
⅓ teaspoon mace
1½ teaspoons salt
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.