1/2 lb. ground suet
2 c. brown sugar
4 c. crumbled bread
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 1/2 tsp. each salt, cinnamon & nutmeg
1 lb. seeded raisins
1 c. currants
1 1/2 c. seedless raisins
1/2 c. mixed peel
1/2 c. sliced cherries
4 eggs, beaten
1/4 c. dark molasses
1/2 c. brandy or milk
Grated rind & juice of 1 orange
2 tsp. lemon juice
1 jar grape, berry jelly & chopped nuts

Mix all dry ingredients together, then work in liquids. (Best mixed with the fingers like pie crust.) Spoon into pudding dishes greased. Cover with foil and steam 3 to 4 hours. Makes 24 generous servings. Freezes well.

SAUCE FOR PLUM PUDDING:

1 c. dark brown sugar
1 tbsp. cold water