1 c. mixed candied fruit
1/4 lb. suet
1 c. walnuts
1 1/2 c. raisins
1 c. currants
1 tbsp. cinnamon
1 1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. salt
1 c. sugar
1/2 c. strawberry jam
1 1/2 c. pkg. dry bread crumbs
4 eggs
2 tbsp. milk
1/2 c. brandy
1/2 c. sherry

Chop fruit, suet and nuts and combine with spices, salt, sugar, bread crumbs and preserves in a large bowl. Beat eggs until very thick, beat in milk, brandy and sherry then add to fruit mixture. Mix well.

Turn into a greased mold (1 1/2 quart) and place on a trivet and pour boiling water to come halfway up the side of mold. Cover kettle and steam pudding for 4 hours, boiling gently, add water as needed.

HARD SAUCE:

2/3 c. butter, softened
2 tsp. vanilla extract
2 c. unsifted confectioners' sugar
Brandy to taste

Combine.