Name: Steamed Plum Pudding
Ingredients: 1 c Flour; 1 lb Chopped suet; 1 lb Seeded raisins; 1 lb Washed currants; 1/2 lb Chopped citron; 1 Grated nutmeg; 1 tb Cinnamon; 1/2 tb Mace; 1 ts Salt; 6 tb Sugar; 7 Egg yolks; 1/4 c Cream; 1/2 c Brandy; 3 c Bread crumbs, dry; 7 Egg whites; Hot wine or hard sauce; 1/2 c Applejack

Children of God... will you not bear witness, that, through all your trials and troubles, the faithfulness of your Savior's love has been the “very joy of your hearts?” You have had many crosses and losses – has He ever deserted you? You have been in severe afflictions, and have seen the flowers of many a “sweet hope” wither and decay – did your Friend desert you then? Others may have proved faithless – all other help may have failed you – friendship’s help, promised help, expected help – all, all may have been but as the foam upon the billow, as the footsteps in the sand – but, has Christ ever failed you? Could you, in the darkest and the saddest hour of your grief, say to Him? “Lord, You have promised what You did not perform.” Will you not bear witness concerning the past? – “Not one good thing has failed, of all that the Lord has promised – all has come to pass.”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Christmas, Puddings, Desserts, Cyberealm	24	Servings

INGREDIENTS

1	c	Flour
1	lb	Chopped suet
1	lb	Seeded raisins
1	lb	Washed currants
1/2	lb	Chopped citron
1		Grated nutmeg
1	tb	Cinnamon
1/2	tb	Mace
1	ts	Salt
6	tb	Sugar
7		Egg yolks
1/4	c	Cream
1/2	c	Brandy
3	c	Bread crumbs, dry
7		Egg whites
		Hot wine or hard sauce
1/2	c	Applejack

INSTRUCTIONS

1. Sift the flour. Prepare and combine the suet, raisins, currants, and
citron. Dredge lightly with some flour.
2. Resift the remaining flour combined with the nutmeg, cinnamon, mace,
sale and sugar. Combine the above ingredients.
3. Add the egg yolks, cream, brandy, and bread crumbs. Whip the egg whites
until stiff. Fold the egg whites lightly into the mixture. Pour the batter
into a large, well greased mold. Steam for 6 hours.
4. Remove from heat, let cool and pour the applejack over the pudding.
Cover and store for several hours. Heat through in a double boiler over,
NOT IN, at least one hour before serving.
Posted by Joel Erlich
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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