Plum Pudding
Ingredients
- 1 14 lbs suet
- 34 lb light brown sugar
- 2 lbs seeded raisins
- 2 lbs currants
- 3 ounces citrus peels, chopped
- 3 ounces candied orange peel, chopped
- 3 ounces candied lemon peel, chopped
- 10 eggs, beaten
- 34 cup brandy
- 1 12 lbs flour
- 1 teaspoon cinnamon
- 12 teaspoon clove
- 12 teaspoon nutmeg
- 12 teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon baking soda
Directions
Mix all ingredients together.Form into balls the size of a grapefruit.
Place in cheesecloth, tie, and steam over water.
Small cakes for 2 hours, one cake for 4.5 hours.
Store in airtight container.
Reheat in double boiler.