Plum Pudding

Ingredients

1 suet
3/4 c apples
3/4 c fine bread crumbs
3/4 c flour
1/4 ts mace
3/4 ts nutmeg
1/4 ts salt
1/2 c candied orange peel
1 raisin
1 c currants
1 c brown sugar
1/2 c brandy
4 egg
5/8 way up the side of the basin

Instructions

carefully from cooled water, using strings. Cool completely and store in a cool place (or the refrigerator) until Christmas. Too serve, reheat unmolked pudding by steaming or wrap in foil and reheat gently in oven. Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10 servings. Origin: Appeal, quarterly publication by Overwaitea Foods Ltd. Shared by: Sharon Stevens.