INGREDIENTS

INSTRUCTIONS

FOR MOLDS
HARD SAUCE
GARNISH
Combine the dried fruits and peels in a large bowl and
sprinkle with cognac.  Cover and place in the
refrigerator overnight (or longer - in which case you
may want to add more cognac).
To the fruits in the large bowl, add nuts and suet.
Resift flour with the baking soda, salt and spices;
then sift over the fruit mixture while tossing and
mixing with a wooden spoon to evenly distribute the
dry ingredients.  Stir in jam and brown sugar.
Prepare the bread crumbs (use the food processor,
removing crusts first if they are crusty and hard).
Sprinkle bread crumbs into the sherry, mixing with a
fork.  Add to the fruit mixture.
Add the beaten egg yolks; mix thoroughly.  Last, fold
in beaten egg whites.
Prepare two pudding molds.  This recipe makes enough
for one 2-quart mold, and the remainder can be steamed
in a coffee can - a 26-ounce can makes a round pudding
about 3" tall.  (You could make one huge pudding if
you have a container.)
Grease molds with butter and then sprinkle them with
sugar or dust with flour.  Arrange candied cherries in
molds, if desired (cherries should be dusted with
flour).  Fill 2-quart mold no more than 2/3 full with
batter. Cover pudding mold with its lid, fasten with
clamps or tie on securely.
For the coffee can, cover with its plastic lid, tie it
on and wrap all with aluminum foil.  (The plastic will
split.)  For a bowl without a lid, cover the top with
layered waxed paper tied down securely, then do the
same with aluminum foil.
(Continued)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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