English Plum Pudding

Instructions

1. 1

   Blend fruits, citron, peel, spices, and suet. Add 1/4 cup cognac, cover, and refrigerate for 4 days, adding 1/4 cup cognac each day.

2. 2

   Soak bread crumbs in milk and sherry or port. Combine beaten eggs and sugar; blend with fruit mixture. Add salt and mix thoroughly.

3. 3

   Put pudding in buttered bowls or tins, filling about 2/3 full. Cover with foil and tie firmly. Steam for 6-7 hours.

4. 4

   Uncover and place in a 250°F oven for 30 minutes. Add a dash of cognac to each pudding, cover, and store in a cool place.

5. 5

   To serve: steam again for 2-3 hours and unmold. Sprinkle with sugar, add heated cognac, ignite, and bring to the table. Serve with hard sauce.