Plum Pudding No. 3

Ingredients

• 1 1/2 cupfuls Butter (or vegetable shortening) (Originally finely chopped suet. Substituted with butter or vegetable shortening for modern preference.)
• 2 cupfuls Raisins (Seeded.)
• 1 cupful Currants (Washed and picked.)
• 1/2 cupful Coffee sugar
• 1/2 cupful Chopped citron
• 1 glass White wine
• 2 1/2 cupfuls All-purpose flour
• 1 teaspoonful Royal Baking Powder
• 1 cupful Milk
• 1 teaspoonful Ground nutmeg (Originally Royal Extract Nutmeg.)
• 1 teaspoonful Lemon extract (Originally Royal Extract Lemon.)
• 1 cupful Sugar (For Hard Sauce.)
• 1/2 cupful Butter (For Hard Sauce.)
• 2 each Egg whites (For Hard Sauce.)
• 1 tablespoonful Brandy (For Hard Sauce.)

Instructions

1. 1In a large bowl, combine the butter (or vegetable shortening), raisins, currants, coffee sugar, chopped citron, white wine, flour sifted with baking powder, milk, nutmeg, and lemon extract. Mix well.
2. 2Place the batter in a well-buttered pudding mold. Set the mold in a saucepan with boiling water, ensuring the water reaches halfway up the sides of the mold. Steam for 2 1/4 hours.
3. 3In a separate bowl, beat the sugar and butter to a white cream. Add the egg whites and beat for a few minutes longer. Stir in the brandy and nutmeg. Put on ice until needed.
4. 4Carefully turn the steamed pudding out onto a serving dish. Serve with the prepared Hard Sauce.