1 cup Flour
1 lb Chopped suet
1 lb Seeded raisins
1 lb Washed currants
1/2 lb Chopped citron
1 Grated nutmeg
1 tablespoon Cinnamon
1/2 tablespoon Mace
1 teaspoon Salt
6 tablespoons Sugar
7 Egg yolks
1/4 cup Cream
1/2 cup Brandy
3 cups Bread crumbs, dry
7 Egg whites
Hot wine or hard sauce
1/2 cup Applejack
Yield: 24 Servings
Sift the flour. Prepare and combine the suet, raisins, currants, and citron. Dredge lightly with some flour. Resift the remaining flour combined with the nutmeg, cinnamon, mace, sale and sugar. Combine the above ingredients. Add the egg yolks, cream, brandy, and bread crumbs. Whip the egg whites until stiff. Fold the egg whites lightly into the mixture. Pour the batter into a large, well greased mold. Steam for 6 hours. Remove from heat, let cool and pour the applejack over the pudding. Cover and store for several hours. Heat through in a double boiler over, NOT IN, at least one hour before serving.