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Plum Pudding

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1 cup sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup soft bread crumbs
2 eggs
1 cup brown sugar, firmly packed
1 cup ground suet (1/4 pound)
1 1/2 cup raisins
1 cup currants
1/2 cup each chopped, candied orange and lemon peel
1/2 cup chopped citron


Sift flour once, measure, add baking soda, salt and spices and sift again. Add bread crumbs and blend. Beat eggs, add brown sugar gradually and beat until light. Add suet and blend. Add sifted dry ingredients and beat until flour is moistened. Fold in fruits. Mix well, pour into a 2 quart pudding mold, cover with foil or tight fitting cover, set on rack and steam for 2 1/2 hours. Serve warm.

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