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1 1/2 c. sifted enriched flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. cloves
1/2 c. each: suet, chopped dates, nuts, raisins
1 c. firmly packed brown sugar
1/2 c. orange juice
1 egg, beaten

Sift first 6 dry ingredients together. Add suet, nuts, raisins, dates and mix thoroughly. Blend brown sugar, orange juice and egg; add to dry ingredients. Mix well. Pour into greased, floured mold (1 quart capacity). Cover tightly and steam by placing on a rack on steamer half-filled with boiling water. Steam for 1 1/2 hours. Let stand a few minutes before removing pudding from mold.

Serve warm with hard sauce. Sauce may be chilled and cut in star or crescent shapes for plate garnish, along with holly berries and leaves.


Beat 1/2 cup butter until creamy. Stir in 2 cups sifted confectioners' sugar, gradually. Blend in: 1/8 tsp. salt

Continue beating until mixture is fluffy.

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