Bon Appétit DESSERTS
RECIPE NAME:  CHRISTMAS PLUM PUDDING 
RECIPE BY: Charlotte, Pinehurst
SERVING SIZE: 1 pudding
PREPARATION TIME: 1 month
 INGREDIENTS:
1  cup milk hot
1 cup dry bread crumbs -
1/2 cup sugar -
4 - egg yolks beaten
1/2 pound raising floured
1/4 pound figs chopped
2 ounces citron optional
1/2 pound suet minced
1/4 cup wine -
1 teaspoon nutmeg -
3/4 teaspoon cinnamon -
1/4 teaspoon ground cloves -
1/4 teaspoon mace -
1 1/2 teaspoon salt -
4 - egg whites beaten stiff
 
DIRECTIONS:
  •  Combine milk and bread crumbs, allow to stand until cool.
  • Add sugar, egg yolks, fruit.
  • Beat suet until creamy with a food processor, add to mixture.
  • Stir in spices.
  • Fold egg whites into pudding.
  • Pour pudding into mold, fill only 2/3 full.
  • Cover tightly with foil.
  • Place rack in a deep kettle. Place mold on rack.
  • Fill pot with water to halfway up mold.
  • Cover pot tightly.
  • Bring water to boil. Add water as it boils away.
  • Steam about 6 hours.
  • Unmold and douse with brandy and set alight at serving time.
  • Serve with Hard Sauce.
Notes: It is traditional to hide a coin or a set of tiny silver charms in the pudding before steaming, finders are granted good fortune. 
It is also traditional to make this pudding on "stir up Sunday" the Sunday before the start of the season of Advent. 
The collect for that day reads "Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may by thee be plenteously rewarded..." 
This also allows the pudding to have about a month to "age", usually in a quantity to spirits. 

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