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Plum Pudding

1 cup hot milk
1 cup dry bread crumbs
1/2 cup sugar
4 egg yolks, beaten
1/2 pound raisins, floured
1/4 pund figs, chopped
2 ounces citron (otional)
1/2 pound suet, minced
1/4 cup wine
1 tsp nutmeg
3/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp mace
1 1/2 tsp salt
4 egg whites, beaten stiff

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.

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