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Plum Pudding

4 slices bread, torn up
1 cup milk
2 slightly beaten eggs
1 cup light brown sugar
1/4 cup orange juice
6 ounces finely chopped suet
1 tsp. vanilla
1 cup flour, sifted
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp ground mace
2 cups raisins (a mixture of dark and golden is nice)
1 cup dates, pitted and chopped
1/2 cup mixed candied fruit and peels, chopped
1/2 cup broken walnuts

Soak bread in milk; beat. Stir in next five ingredients. Sift
together dry ingredients; add fruits and nuts; mix well. Stir in
bread mixture. Pour into well-greased mold (2-quart); cover with
foil and tie with string. Place on rack in a very deep baking pan
(like a dutch oven); add boiling water to 1 inch deep. Cover and
steam for 3 1/2 hours. checking water level and adding water as
needed. Cool 10 minutes and unmold. Serve warm with hard sauce
on top.

Hard Sauce

Thoroughly cream 1/2 cup butter with 2 cups confectioner's. Add
1-2 Tsp. vanilla (or rum or brandy) and beat til blended. Spread
in 8x8x2-inch pan and chill to harden. Cut in squares.


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