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Ingredients

Serves 10 to 15

• 1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
• 1/2 pound dried raisins, finely cut
• 1/4 pound candied kumquats, finely diced
• 1/4 pound glazed orange peel, finely diced
• 1/4 pound glazed lemon peel, finely diced
• 1/4 pound citron, finely diced
• 1/2 pound walnuts, finely chopped
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 teaspoon mace
• 1/2 pound ground suet
• 3 slices thin-sliced bread, soaked in 1/2 cup apple juice
• 1 cup dark brown sugar
• 3 eggs, beaten
• 1/3 cup black currant jam or preserves
• 1/4 cup brandy or cognac
• 1 teaspoon sugar
• 1/2 cup cognac
• Hard Sauce, for serving (optional)

Description

Plum Pudding Can Be Made Anywhere From A Few Weeks To A Year In Advance And Allowed To Ripen In A Cool Place. It Must Be Steamed 2 Hours Before Serving. Leave It In Hot Water Until Ready To Serve With Hard Sauce. This Recipe Is From 'Entertaining,' By Mar

Martha Stewart