3/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1 c. molasses
1 1/2 c. fine bread crumbs
1/4 c. Brandy
2 c. candied fruit
2 c. raisins
2 tbsp. orange rind, grated
2 c. walnuts, chopped
1 c. finely chopped suet
1/4 c. flour
4 eggs
2 c. applesauce

In a large bowl, sift together flour, baking powder, soda, sugar, salt, cinnamon, allspice and cloves. Soak candied fruits and raisins in brandy for 30 minutes in separate bowl. Add orange rind, walnuts and suet. Dredge this with 1/4 cup flour. In another bowl, beat eggs, add molasses and applesauce. Combine with dry ingredients and add fruit. Add bread crumbs. Butter 3 (1 pound) coffee cans and divide mixture between them. Cover each with 2 double layers of waxed paper held with string. On a rack in a large kettle, steam pudding in boiling water at least 1/2 way up on cans, for 2 1/2 hours. Cool and remove waxed paper and cover with plastic lids. Refrigerate until needed.

SAUCE FOR PLUM PUDDING:

3 eggs, separated
2 tbsp. butter, softened
1 c. heavy cream
1 c. sugar
3 tbsp. Brandy

In a bowl, beat egg yolks with sugar and butter, until thick and lemon colored. Beat egg whites separately. Beat cream separately. Fold whites and cream into yolk mixture. Add 3 tablespoons brandy. Makes 4 cups.

To Serve: Steam in water 30 to 45 minutes. Turn out of cans. Place on platter and garnish with holly. Warm 2 to 3 ounces of brandy or rum. Pour over pudding and ignite slice and serve with sauce.