Flaming Plum Pudding - cooking recipe

Ingredients

2/3 c. chopped suet (1/4 lb.)
2 Tbsp. chopped green apple
2 Tbsp. candied orange peel
2 Tbsp. candied lemon peel
1 1/2 c. raisins
1 c. currants
2 c. dried bread crumbs
3 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt
1 c. sugar
1/3 c. raspberries
4 eggs
2 Tbsp. milk
6 Tbsp. cognac
6 Tbsp. dry white wine

Preparation

In a large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar and raspberries and mix well.
Beat eggs until foamy; stir in milk, cognac and white wine.
With rubber scraper, fold egg mixture into fruit mixture until well blended.
Turn batter into well-greased 2-quart pudding mold with tight fitting cover. Place mold on a trivet in a large kettle.
Pour in enough boiling water to come halfway up side of mold.
Cover pot.
Steam pudding 4 hours.
Water in kettle should boil gently.
Add more water as needed.
Remove pudding to wire rack; let cool about 5 minutes. Invert on serving plate.
Lift off mold.
Flame serve with hard sauce.