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CATEGORY CUISINE TAG YIELD
Meats, Eggs Colonial, Desserts, Make ahead 6 Servings

INGREDIENTS

2 1/2 lb Prunes
1 1/2 lb Raisins
3/4 c Brandy
2 t Cinnamon
1/2 t Cloves
1 t Allspice
2 t Mace
1 1/2 t Nutmeg
1 lb Beef suet, minced
1/2 c Grated orange peel
1/4 c Grated lemon peel
1 lb Citron
2 c Flour
7 Eggs, beaten
2 c Sugar

INSTRUCTIONS

*According to her time honored recipe, you take three days to  prepare
this great concoction*** First, prunes and raisns are cooked  until
soft. Leave the fruit in its cooking water and add brandy and  spices.
let mixture steep for 2 days in cool place.  When the day comes of
baking, drain off liquid. Add beef suet, grated  orange and lemon peel
and citron, combining further with flour, eggs  and sugar. Press into a
butter bread-loaf pan, cover tightly, and  steam for 6 hours. You will
have the famous pudding.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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