Ingredients
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1 lb. prunes, cooked, pitted and cut fine
1/2 lb. butter or suet
1/2 lb. raisins
1/2 lb. currants
2 large apples, cored and cut fine
2 c. bread crumbs
4 eggs, lightly beaten
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 small jar candied fruit
1 tsp. salt
1 heaping tsp. baking powder
Preparation
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Mix well together.
Put in covered mold.
Set in pot of boiling water just over halfway full.
Keep adding water as it boils away.
Steam for 4 hours.
Add brandy the day you serve pudding or a little at any time you think of it.
Refrigerate. Pudding keeps for two months.
Serve hot topped with hard sauce. Makes 2 (1 pound) molds.
Serves 20.
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