Plum Pudding (French)

Ingredients

• 1/4 pound Beef kidney suet
• 1/2 pound Raisins (Smyrna and Malaga mixed)
• 1/4 pound Fresh bread crumbs
• 1 tablespoonful Flour
• 6 ounces Brown sugar
• 4 ounces Orange peel and citron mixed
• 1/4 teaspoon Salt
• 1/4 of a Grated nutmeg
• 1/8 teaspoon Pulverized ginger
• 1 teaspoon Lemon peel, chopped fine
• 5 each Eggs
• 2 tablespoonfuls Brandy or rum
• 1/2 tablespoonful Sweet cream

Instructions

1. 1Wash the raisins in lukewarm water. Place them in a basin or wooden bowl with the orange peel and citron already cut into square pieces. Steep in a little brandy.
2. 2Trim the beef kidney fat (suet) and chop it very fine. Mix it with one spoonful of flour, the bread crumbs, brown sugar, and the eggs. Add the raisins, peel, the rest of the brandy, salt, nutmeg, ginger, and finally, the cream. Mix well.
3. 3Spread the mixture in a large, well-buttered napkin. Fold up the corners of the napkin and tie it to the level of the pudding to make it round. Plunge the pudding into a saucepan of boiling water and let it boil for at least 4 hours, maintaining constant boiling.
4. 4Take the pudding out and let it drain in a sieve. Cut it from the top to keep it level, then turn it out on a dish, carefully removing the napkin. Sprinkle with rum sauce. You may apply a match to the pudding when it is on the table. Serve a little rum sauce separately.