Plum Pudding III

Ingredients for 8 servings:

• 100 g fat (beef tallow)
• 50 g candied lemon peel
• 50 g candied orange peel
• 100 g cherry(s), candied
• 100 g almond(s), chopped
• 150 g raisins
• 150 g currants
• 100 g flour
• 150 g breadcrumbs
• 100 g sugar, brown
• 1 lemon(s), untreated, grated peel and juice
• 2 pinches cinnamon, clove(s) and allspice
• ½ tsp salt
• 1 orange(s), the juice
• 150 ml milk
• 3 eggs
• 3 tbsp cognac

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Chop the suet, candied lemon peel, candied orange peel, and cherries. Wash the raisins and currants in hot water. Mix with the almonds. Add the flour, breadcrumbs, sugar, lemon zest, spices, and salt and mix well. Stir in the citrus juices and milk. Whisk the eggs with the cognac and stir into the mixture. Grease a large pudding dish and fill with the mixture to no more than 5 cm below the rim. Place the greased lid on top. Place the dish in a large pot of boiling water (at least 2/3 of the water must be submerged). Steam over medium heat for 4 hours. Remove from the dish and let cool. Wrap in a cloth soaked in cognac. Wrap in aluminum foil and let rest in the refrigerator for four weeks. Before serving, pour it back into the pudding dish and heat in a water bath for 2 hours.