Recipe - Plantation Plum Pudding

1 cup Flour
2 pound Raisins, seeded
1 pound Currants
One fourth pound Citron; finely cut
1 cup Sugar, brown
5 Egg; beaten
1 cup Suet; finely chopped
4 ounce Sherry or brandy
1 teaspoon Cloves, ground
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Soda
1 cup Bread crumbs
One fourth pound Almonds; coarsely chopped

Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with
flourfruit mixture. Add all other ingredients, mix well. Put in four 1 lb
containers. Tie waxed paper covers on with string, and steam on a rack set
in a large pot with the water level just below the rack for 3 hours. Flame,
garnish and serve with hard sauce or sherry sauce. Makes four 1 pound molds.
Submitted By SAM WARING SAM.WARING@3829112.IMA.INFOMAIL.COM On MON, 13
NOV 1995 132236 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini