Title: English Plum Pudding
Categories: Dessert Ethnic
Yield: 4 Servings

10	oz	Beef suet
1	c	Plus 4 tbs flour
1	c	Plus 3 tb. brown sugar
3 1/2	oz	Currants
1/2	lb	Raisins
2	oz	Chopped candied fruit peel
2	oz	Chopped orange peel
1/2	lb	White bread crumbs, dry
1 1/4	c	Milk
		Pinches of: cinnamon, cloves
		Nutmeg and ginger
1 1/2	oz	Finely chopped candied
		Ginger
4		Eggs
1/3	c	Shredded almonds
		Pinch salt
1	tb	Rum, brandy, whiskey etc.
		For the cloth:
		Butter, flour

According to history, each member of the family should stir pudding at least once.Small charms are added: rings , keys etc for omens ( birth, marriage etc.) for the person who may find it in his/her portion of pudding. Now for pudding: Chop suet and sift flour and crumble sugar and add currants and raisins and remaining ingredients.Stir all well. Take out a well aired clean cloth and sprinkle with a layer of flour ( waterproofs it ).Shape mixture into a ball and place on cloth. Tie corners of cloth firmly leaving room between knot and pudding.Stand cloth on a trivet and place in pan and fill with boiling water .Gently simmer for 4 hours. Pudding is normally served hot but may be eaten cold. Sprinkle with powder sugar. Warm rum or brandy etc and pour over pudding and ignite. Serve pudding with a rum or vanilla sauce if desired.Decorate pudding with holly leaves.

From: Lir119

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