English Plum Pudding

Makes 12 servings • From the kitchen of Olive & Lynne Gearhart

Ingredients

1/2 pound suet, chopped fine
1 1/2 cups raisins
1 1/2 cups currants
1/2 pound mixed candied fruit peel, chopped
2 cups all-purpose flour
1 1/2 cups dark brown sugar
1/2 teaspoon of each: nutmeg, allspice, salt, baking soda
3 eggs, well beaten
1/4 cup Brandy (optional)

Lemon Sauce:
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons butter
pinch of salt
2/3 cup granulated sugar

Directions

1. Mix the suet, raisins, currants and chopped peel with half the flour.

2. Mix together remaining flour, sugar, spices, salt and soda. Add the well-beaten eggs.

3. Stir the fruit and suet mixture into the flour, sugar, and spice mixture, blending thoroughly.

4. Pour into well greased molds. (Preferably a 4 inch diameter/3 inch deep, ceramic bowl or crock.)

5. Cover with layer of waxed paper, them aluminum foil-securing tightly at top.

6. Steam in pan of water for 3 hours.

To serve:

1. Steam for 1 hour.

2. Pour 1-2 ounces of Brandy over pudding and light with match.

3. Pour warmed lemon sauce over pudding.

4. Serve.

Lemon Sauce: (serve hot)

1. Mix cornstarch and sugar. Add to boiling water, stirring vigorously.

2. Cook over medium heat until thickened.

3. Remove from heat. Stir in lemon juice, zest, butter and salt.