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ENGLISH PLUM PUDDING
(Christmas Pudding)

1 lb. candied cherries
1 lb. golden raisins
1 lb. pitted chopped dates
4 candied pineapple rings,sliced
1/2 c. chopped candied orangepeel
1/2 c. chopped candied lemonpeel
2 c. sifted all-purpose flour
1/2 c. sugar
1 tsp. salt
juice of 1 lemon
1 1/2 tsp. soda
1 3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
3 eggs
1 1/2 c. buttermilk
1/2 c. oil
1/4 c. orange juice
1/4 c. brandy

Place fruit in a large bowl and sprinkle with 1/2 cup of the flour.
Sift together remaining flour, sugar, salt, soda and spices. Beat
eggs and add buttermilk, oil, orange and lemon juice and brandy.
Combine with the flour mixture. Pour batter over fruit and mix
until all the fruit is coated with batter. Oil pudding molds or
empty coffee tins and fill 3/4 full. Cover tightly with foil. Place
in a steamer, cover and cook 3 to 4 hours or until pudding loses
its creamy look. Cool in molds 20 minutes. Wrap in cheesecloth that
has been damp- ened with brandy or rum. Wrap again in foil and
place in fridge to mellow 1 month. When ready to serve, steam 1
hour. Place on a cake stand, decorate with holly. Serve with
Cumberland Rum Butter.


Cumberland Rum Butter

1/2 c. butter
1 c. brown sugar
3 Tbsp. dark rum
pinch of ground nutmeg

Cream the butter with the sugar until light and fluffy. Blend in
the rum and nutmeg gradually until the mixture is smooth. Chill
until firm.

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