English Plum Pudding - cooking recipe

Ingredients

2 cups flour
3 teaspoons salt
4 teaspoons baking powder
4 teaspoons ground nutmeg
4 teaspoons ginger
1 lb currants
1 lb raisins
1/2 lb citron, shredded
4 apples, peeled and chopped
2 cups soft breadcrumbs (Panko)
2 cups milk
8 eggs
2 cups sugar
1 lb suet, ground
1 cup brandy

Preparation

Sift first five ingredients together; stir in fruit.
Soak crumbs in milk for ten minutes.
Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
Add brandy and mix well.
Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
Boil 3 to 4 hours, replacing water as necessary.