Plantation Plum Puddingdesserts 1 cup flour 2 lb raisins, seeded 1 lb currants 1/4 lb citron; finely cut 1 cup sugar, brown 5 egg; beaten 1 cup suet; finely chopped 4 oz sherry or brandy 1 teaspoon cloves, ground 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon soda 1 cup bread crumbs 1/4 lb almonds; coarsely chopped Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with flour-fruit 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 lb molds. Submitted By SAM WARING |
