english plum pudding Name: Brandi Thomas Base: Shaw AFB Recipe: ENGLISH PLUM PUDDING 3/4 cup sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/4 teaspoon mace 1/4 pound ground suet 1 cup plus 2 tablespoons brown sugar, packed 1/4 cup milk 1/4 cup cider or apple juice 2 eggs, well beaten 1 cup seedless raisins 1 1/2 cup dried currants 2 cups mixed cut-up candied fruit 1/2 cup chopped blanched almonds 1/4 cup all-purpose flour 1 cup soft day-old bread crumbs Sift together first 6 ingredients. Mix suet, sugar, milk and cider; add eggs. Mix raisins, currants, fruit and nuts with 1/4 cup flour. Add with crumbs and flour mixture to suet mixture. Mix well. Turn into greased and floured 2 quart pudding mold or 2 1-pound coffee cans. Cover with 2 thicknesses of wax paper, allowing space for pudding to rise, and tie tightly. Place on rack in a large pot or Dutch oven with a tight fitting lid. Pour in enough boiling water to come half way up on one side of mold. Cover. Bring water to boil, turn to simmer and steam 2 1/2 hours. Serve hot with Hard Sauce. Note: Original recipes call for suet but butter may be substituted. Makes 12 Servings