ma's english plum pudding

Ingredients For ma's english plum pudding

• 3 c

  flour
• 1 tsp

  salt
• 3/4 tsp

  baking soda
• 1 tsp

  salt
• 1/4 tsp

  nutmeg
• 1/2 tsp

  ground cloves
• 1/2 tsp

  mace
• 1 tsp

  cinnamon
• SIFT TOGETHER AND LET STAND OVERNIGHT
• 1/2 lb

  brown sugar, firmly packed
• 1 lb

  raisins
• 1/2 lb

  dried currants
• 1/2 lb

  candied citron
• 1/2 lb

  candied lemon peel
• 1/2 lb

  candied orange peel
• 1/2 lb

  walnut pieces
• CHOP FRUIT AND WALNUTS, MIX TOGETHER WITH SUGAR, STIR INTO FLOUR MIXTURE
• 1/4 c

  hot milk
• 1/2 c

  fine bread crumbs
• POUR MILK OVER BREAD CRUMBS AND LET STAND 10 MINUTES
• 1 c

  sugar
• 4

  eggs, separated
• BEAT SUGAR WITH EGG YOLKS UNTIL LIGHT AND FLUFFY
• 1/2 lb

  suet (shortening/butter)
• ADD SHORTENING AND BREAD CRUMB MIXTURE TO YOLK MIXTURE. STIR INTO FLOUR-FRUIT MIXTURE.
• 1/4 c

  juice (lemon or orange)
• 1/2 c

  jelly (currant or marmalade)
• ADD JUICE AND JELLY TO MIXTURE AND BEAT THOROUGHLY
• FOLD IN STIFFLY BEATEN EGG WHITES
• FILL (LARGE OR 2-3 SMALL) GREASED MOLD 2/3 FULL
• COVER TIGHTLY AND STEAM FOR APPROXIMATELY 3 1/2 HOURS.
• SERVE WITH MAPLE HARD SAUCE