English Plum Pudding

• 3 cups suet, slivered
• 1 cup dark raisins, cut in halves
• 1 cup light raisins, cut in halves
• 1 cup currents
• 2 oz yellow candied pineapple wedges, diced
• 2 oz red candied pineapple wedges. diced
• 2 oz candied orange peel, diced
• 2 oz candied lemon peel, diced
• 4 oz cherries, diced
• 2 cups flour
• 5 cups cubed toasted bread
• 1 t allspice
• 1 t ground cloves
• 1 t nutmeg
• 3 t cinnamon
• 1 t apple pie spice
• 1 cup Grandma’s molasses
• 4 eggs, beaten
• 2 cups sugar
• 2 t salt
• 1 t baking soda
• 1 cup buttermilk

Combine eggs and sugar together. Combine baking soda and buttermilk. Add all ingredients and mix well. Dough is thick enough it spoon stands alone in middle.

Thoroughly Crisco and flour a large cup towel. Form ingredients into a loose ball. Place in center of cup towel; gather corners of towel to shape around the ball. Tie securely with twine. Steam 3-5 hours (or drop in boiling water in large container – canner without steam). Cool slightly before removing towel.

To flame, pour 80 proof brandy over pudding and light. Can be reheated in a steamer.

Sauce:

• 1 1/2 cup sugar
• 4 level T flour
• 1/2 t salt
• 1/4 cup cold water
• 3 cups boiling water
• 2 T butter
• 1 t vanilla
• 1 T brandy

Mix sugar,flour, and salt together and add cold water. Pour boiling water in and cook until mixture is clear and thickened. Add butter, vanilla, and brandy.