3/4 c. currants
1 c. seedless raisins
1 c. white raisins
1/2 c. candied mixed fruit peel
1/2 c. candied cherries, chopped
1/2 c. blanched slivered almonds
1/2 c. dark brown sugar
1/2 tsp. allspice
1/2 tsp. salt
1 med. chopped apple
1 sm. carrot, scraped and chopped
1 1/2 tbsp. orange peel
1 tsp. lemon peel
1/4 lb. chopped beef suet
1 c. flour
2 c. fresh, soft white bread crumbs, shredded with a fork
3 eggs
1/2 c. brandy
1/4 c. fresh orange juice
1/4 c. lemon juice

Combine the currants, raisins, candied fruit peel, almonds, apple, carrot, orange and lemon peel and beef suet, tossing them about with a spoon or your hands until well mixed. Stir in flour, bread crumbs, brown sugar and spices.

In another bowl beat eggs until frothy. Stir in brandy, orange and lemon juice and pour this mixture over fruit mixture. Knead vigorously with both hands, then beat with wooden spoon until all ingredients are blended.

Drape a dampened kitchen towel over the bowl and refrigerate for at least 12 hours. Spoon mixture into 2-quart pudding mold and cover with tight cover or a strip of buttered foil.

Place mold in a large pot and pour in enough boiling water to come about 3/4 of the way up side of mold. Bring water to boil; cover pot tightly and reduce heat to its lowest point. Steam pudding for 8 hours. As water boils away, replenish it.

Remove pudding from pot and cool to room temperature. Refrigerate pudding for at least 3 weeks before serving. Plum pudding may be kept up to a year in the refrigerator or other cool place. Unmold and serve warm with hot butter sauce.

BUTTER SAUCE:

1 c. butter
2 c. sugar
1 c. heavy cream

Bring to boil. Reduce heat and simmer 3-4 minutes until sugar is dissolved. This is a Christmas tradition in our home. Be careful - it's quite rich!