Title: Plum Pudding #1
Categories: Dessert Crockpot
Yield: 10 Servings

DEIDRE-ANNE PENROD--FGGT98B
1	c	-All-Purpose Flour
3/4	ts	-Salt
1/2	ts	-Baking Powder
1/2	tb	-Allspice
2	ts	-Ground Ginger
1/4	ts	-Ground Nutmeg
1/2	lb	Seedless Dark Raisins
2	oz	Dried Currants
1/2	lb	Golden Seedless Raisins
3	oz	Slivered Almonds
1/2	lb	Unflavored Bread Crumbs; (dried)
1/2	lb	Beef Suet; blended
1/2	lb	-Light Brown Sugar
3	md	Apples; peeled/cored/and chopped fine
1/2		Lemon; grated rind of
1/4	c	Dark Rum
1/4	c	Apple Cider
4		Eggs; well beaten

Plum Pudding 5 to 6 hours

This recipe is a descendant of Ruth Macguire's great- grandmother's plum pudding - a traditional Christmas dinner dessert. It is flambeed with rum and served with a hard sauce on the side. Ruth makes it several weeks before Christmas and lets it ripen in a cool, dark closet, well wrapped in several thicknesses of cheesecloth soaked in rum and overwrapped with foil.

: To Cook: Sift the flour, salt, baking powder, allspice, ginger, and nutmeg into a very large bowl. Stir in the remaining ingredients one at a time until all are added. Grease a 2-quart pudding mold or a regular mold and pour mixture in. Cover with a square of clean linen and tie down the linen with string. Place on a trivet in a slow cooker and add 2 cups of water. Cover and cook on High for 5 to 6 hours. Makes 10 to 12 servings.

Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

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