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Title: Plum Pudding (Penndutch)
Categories: Dessert
Yield: 1 Servings

1cSuet, finely chopped
1cSugar
2cBread crumbs, soft
1cFlour
2 Egg, well beaten
1cMilk
1/4cOrange juice
1tsCloves
2tsCinnamon
1tsMace
1/2tsSalt
1tsSoda
1cRaisins
1cCurrants
1/2cNuts, chopped
1/4cOrange rind, finely chopped
1/4cLemon rind, finely chopped

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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