Irish Plum Pudding
2 1/2 cups stale bread crumbs
4 eggs
1/2 pound raisins
1 cup milk
1/2 pound citron
1/2 pound beef suet
1/2 pound currants
1/2 cup sugar
3 tablespoons flour
1/2 cup maple syrup
2 teaspoons baking powder
1 1/2 teaspoons salt
1/3cup brandy
Put bread crumbs in double boiler, add milk and cook until milk is scalded. Chop suet and work with the hands until creamy; then add sugar gradually, while working constantly. Add maple syrup, salt, eggs well beaten, and raisins stoned and cut in pieces, citron cut in thin strips, and currants mixed and dredged with flour mixed with baking powder; then add brandy. Turn into a buttered mould, cover and steam twenty-four hours. It may be steamed twelve hours one day and twelve hours the next. Re-heat in steamer for serving; the time required being about one and one-fourth hours. Turn on a hot serving dish, insert sparkers and garnish with holly (if used at Christmas dinner) and Brandy Sauce (see p. 262); also accompany with Yankee Sauce (see p. 259).
