2 c. flour
1 1/2 c. brown sugar
1 c. unseasoned, dry bread crumbs
1 tbsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. ground allspice
1/4 tsp. grated nutmeg
1 c. milk
1 c. butter, softened
1 c. chopped dried prunes
1 c. chopped, dried apricots
1 c. dark raisins
1/2 c. pecans, chopped
3 lg. eggs

Grease 2 1/2 quart stainless steel bowl. Fit wire rack into bottom of 7 quart sauce pot. Set bowl and pot aside. In a large bowl mix flour, brown sugar, bread crumbs, cinnamon, salt, baking powder, allspice and nutmeg. Stir well to mix. Using two knives, cut in butter until mixture resembles coarse meal. Toss mixture with prunes, apricots, raisins and nuts. In small bowl using wire whisk or fork, beat eggs and milk to blend well. Stir into flour the fruit mixture until thoroughly mixed.

Spoon mixture into prepared stainless steel bowl. Cover tightly well-greased piece of foil. Place bowl on rack in sauce pot. Pour water into pot to come up to 1-inch below top of bowl. Place pot over high heat; bring to boil. Cover pot; reduce heat to very low. Simmer gently 3 1/2 hours adding boiling water as necessary to maintain level. Pudding will be done when long wooden pick inserted through foil into center of pudding comes out clean. Remove pudding bowl from water. Let stand 5 minutes before unmolding pudding onto serving platter.

Serve warm decorated with holly sprigs and accompanied by vanilla cream. (Discard holly sprigs before eating.) Makes 10 to 12 servings. A Family Tradition - is this recipe.