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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


see also Plum pudding

Serves: 10

can be made 3 weeks in advance.

1/4 cup brandy
1/4 cup dark rum
4 eggs
6 ounces bread crumbs
1 teaspoon all spice
8 ounces brown sugar
6 ounces ground beef suet
2 ounces flour
1 lemon
4 ounces candied peel
1/2 teaspoon salt
4 ounces currants
12 ounces raisins

In a large mixing bowl, combine the first three ingredients and beat well. Mix the remaining ingredients until well blended. Butter a large plum pudding basin. Spoon in the pudding mix. Cover with cheese cloth then with foil. Place pudding in a pot containing about one inch of water.cover pot and steam pudding over low heat for about 6 hours. Remove cloth. Unmold on a dish. Pour hot brandy over and ignite just before serving.

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