Christmas Plum Pudding
2 cups sifted flour
2 teaspoons Calumet Baking Powder
½ teaspoon soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
½ teaspoon nutmeg
¼ cup chopped figs
½ cup raisins
½ cup currants
¼ cup sliced citron
¼ cup candied cherries, quartered
1 tablespoon candied orange peel, chopped
¼ cup blanched and chopped almonds
½ cup chopped apple
½ cup chopped suet
½ cup molasses
2 eggs, well beaten
½ cup milk
Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Sift ½ cup of flour mixture over dried and preserved fruits and nuts, and mix well. Combine apple, suet, molasses, eggs, and milk; add to flour mixture and beat thoroughly. Add fruit and nuts. Turn into greased molds, filling them ⅔ full; cover tightly. Steam about 3 hours. Serve hot with Butterscotch Hard Sauce ([page 18]). Serves 12.