English Plum Pudding Ii

• 3 cups bread crumbs
• 2 cups finely chopped suet
• 1/2 cup white raisins
• 1/2 cup dark raisins
• 1/2 cup currents
• 1 cup candied fruit
• 3/4 cup flour
• 1 t salt
• 2 eggs
• 1 cup sugar
• 1/4 cup molasses
• 1 cup buttermilk
• 3/4 t baking soda
• 1 1/2 t cinnamon
• 1 t nutmeg
• 1/4 t cloves
• 1/2 t allspice

Combine together bread crumbs, suet, and fruit. Into this sift flour, soda salt, and spices. In anolher bowl, beat eggs and gradually add sugar, molasses, and buttermilk. Pour this into the bread crumb mixture and stir together. Spoon must stand alone in mixture when it is thick enough (thicken with flour). Refrigerate until ready to boil.

Dip a cloth about 30 x30" in to boiling water, then grease it well and flour it lightly. Shape pudding into a ball and wrap it in the towel, not tightly. Tie with string. Boil in water on a burner for 4-5 hours. (I cook it in a 2 lb coffee can in a crock pot with several inches of water around the can and several paper towels on top. Cover crock pot with lid and cook 4-5 hours on high). Serve with white sauce.

White sauce:

• 2 cups sugar 4 T flour
• 1/2 cup cold water
• 2 cups boiling water
• 2 T butter
• Vanilla

Combine sugar and flour. Add cold water and stir well. Add boiling water and cook on burner about 10 minutes. Add butter and vanilla. (I use this same sauce on Grandma’s molasses bread.)