Prep Time
60 Minutes
Cook Time
300 Minutes
Total Time
360 Minutes
Recipe Instructions
Combine crumbs with salt, spices, and brown sugar. Stir in the scalded milk and cool. Mix in eggs and suet, then add all the fruits and rum, brandy, or cider. Work mixture with your hands to distribute fruit evenly. Place in a greased 2-quart mold. Seal securely with lid or foil and stand on a rack in the bottom of a kettle. Add enough boiling water to cover the mold halfway. Cover kettle tightly and steam over a low heat for 5 to 6 hours. Add more boiling water when necessary. Serve warm with Hard Sauce. Makes 12 servings.
Recipe Yield
12
Recipe Ingredient
- 3 cups fine bread crumbs, one day old
- 1 1/2 cups raisins
- 1/2 teaspoon salt
- 1/2 cup currants
- 3/4 teaspoon ground cinnamon
- 1/4 cup candied orange peel, chopped
- 1/2 teaspoon ground nutmeg
- 1/4 cup candied lemon peel, chopped
- 1/4 teaspoon ground cloves
- 1/4 cup candied citron, chopped
- 2/3 cup brown sugar, firmly packed
- 1/4 cup dates, chopped
- 3/4 cup milk, scalded
- 1/2 cup tart apples, chopped
- 6 eggs, well beaten
- 1/4 cup rum, brandy, or cider
- 1/3 pound suet, ground