3 cups fresh 1/4ne bread crumbs 1 cup 1 packed light brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1 cup dry red wine, heated 6 eggs, beaten 1 cup beef fat (suet), ground
1 cup seedless raisins 2/4 cup currants cup chopped dates 1/4 cup chopped candied citron
1/4 cup chopped candied orange peel 1/4 cup chopped candied lemon peel 1/2 cup chopped apples Yk cup cognac
To make the bread crumbs, trim sliced white bread. Break the bread into small pieces and run in blender, or force through a sieve.
Mix the bread, brown sugar, salt, cinnamon, nutmeg, and cloves. Add the heated wine, and let stand 15 minutes. Mix in the eggs and suet. Using your hand, mix in the fruits and cognac. Be sure the fruits are well distributed.
Turn into a greased 2-quart mold. Cover tightly with the lid or with aluminum foil. Pour hot water to a depth of 1-inch into a pot with a cover.
Place a rack in the pot and put the mold on it Cover the pot, and cook over low heat 6 hours, adding boiling water from time to time to maintain the water level. The plum pudding may be served at once, or may be kept for a month or two. Reheat in the same manner before serving. Serve with hard sauce. Serves
Serve with champagne, port wine, a sweet Bordeaux, or a sweet German wine.