3/4 cup sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon mace
1/4 pound ground suet
1 cup plus 2 tablespoons brown sugar, packed
1/4 cup milk
1/4 cup cider or apple juice
2 eggs, well beaten
1 cup seedless raisins
1 1/2 cup dried currants
2 cups mixed cut-up candied fruit
1/2 cup chopped blanched almonds
1/4 cup all-purpose flour
1 cup soft day-old bread crumbs

Sift together first 6 ingredients. Mix suet, sugar, milk and cider; add eggs. Mix raisins, currants, fruit and nuts with 1/4 cup flour. Add with crumbs and flour mixture to suet mixture. Mix well.

Turn into greased and floured 2 quart pudding mold or 2 1-pound coffee cans. Cover with 2 thicknesses of wax paper, allowing space for pudding to rise, and tie tightly.

Place on rack in a large pot or Dutch oven with a tight fitting lid. Pour in enough boiling water to come half way up on one side of mold. Cover.

Bring water to boil, turn to simmer and steam 2 1/2 hours.

Serve hot with Hard Sauce.

Note: Original recipes call for suet but butter may be substituted.

Makes 12 Servings.

Submitted by: CM