Recipe: Helen's Plum Pudding

HELEN'S PLUM PUDDING

3 cups sifted flour, divided use
1 lb beef suet, very finely chopped
5 1/2 cups fresh, soft bread crumbs
1 1/2 cups brown sugar
1 Tbsp. ground nutmeg
1 Tbsp. ground cinnamon
1 Tbsp. ground ginger
1/4 tsp. allspice
1 1/2 tsp. salt
3 cups seedless raisins
2 cups peeled, shredded cooking apple (such as Granny Smith)
1 1/4 cups currants
1/4 lb. finely cut candied citron
1/2 Cup dried figs, chopped
1/2 cup pitted prunes, diced
1/2 cup chopped dates
1/2 cup candied pineapple, chopped
1/2 cup candied cherries, chopped
1/4 cup candied orange peel, diced
2 lbs chopped pecans
1 cup blanched and chopped almonds
1/2 cup apple cider
1/2 cup molasses
juice and grated rind of 1 orange
juice and grated rind of 1 lemon
4 cups rum (no substitute), divided use
4 large eggs, slightly beaten (not added until ready to cook)
FOR SERVING:
Granulated sugar
A few tablespoons rum, heated

In a medium bowl combine the very finely chopped suet with approximately 1 cup of the flour; set aside.

In separate bowl combine remaining 2 cups flour with breadcrumbs, sugar, the spices and salt; set aside.

In a very large non-reactive bowl mix together the remaining ingredients except the rum and the eggs. Stir in 1 cup of the rum. Add dry ingredients (including suet mixture) and mix very well.

Cover with a clean cloth. Every day, stir in a few tablespoons of the rum for two weeks, until all of rum is incorporated. On the last day stir in slightly beaten eggs to make a very stiff batter.

Wrap in a cloth and suspend in a large saucepan of boiling water. Boil 6 hours, at least. After removing from saucepan, let stand a few minutes, sprinkle with granulated sugar.

When ready to serve, place on a heatproof platter, pour a few tablespoons hot rum over pudding and light it. (Wait for flames to burn out before serving.)

from my mother, Helen Happy Christmas, Cali,CA