From the Metropolitan Life Cookbook 1925
ENGLISH PLUM PUDDING
1/2 pound stale bread crumbs
1 cup scalded milk
1 pound sugar
2 eggs
3/4 pound seeded raisins, cut in pieces and floured
3/4 pounds currents
2 ounces finely cut citron
1/2 pound suet
1/4 cup fruit juice
1/2 tsp grated nutmeg
3/4 tsp cinnamon
1/3 tsp cloves
1/3 tsp mace
1 1/2 tsp salt
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolk of eggs, raisins, currants, and citron. Chop suet, and cream by using the hand; combine mixtures, then add fruit juice, nutmeg, cinnamon, cloves, mace and whites of eggs beaten stiff.
Turn into buttered mold, cover and steam for 6 hours. Serve with hard sauce
Hard Sauce
1 Tbsp boiling water
1/2 cup butter
1 tsp vanilla
1/8 tsp nutmeg or mace
1 cup sugar
pour boiling water over butter, stir until creamy add flavoring then stir in sugar.
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