PLUM PUDDING 1
1 1/2 lbs. bread crumbs
2 oz. citron
2 oz. lemon peel
2 oz. almonds
1/2 lb. flour
2 lbs. suet, ground
2 tbsp. nutmeg
1 tsp. salt
2 lbs. raisins
2 lbs. currants
1 lemon, juice and the grated rind
8 eggs
1 wine glass of brandy
2 lbs. sugar
Enough milk to make a stiff paste
Mix and let stand overnight. In the morning, butter tins and fill. Cover with pudding cloth and tie down. Steam 12 hours. Don't let water get over top but keep well up on sides of cans. Pour brandy over pudding and bring to table blazing. Serve with hard sauce. --SAUCE:--
2 c. sugar
1/4 stick margarine
3 rounded tbsp. flour
2 c. boiling water
Mix dry ingredients and margarine and then add the boiling water. Cook until thick. Add vanilla and/or nutmeg.