Christmas Plum Pudding (Indian Way)

Ingredients

• 1.5 pounds Raisins, cleaned and picked (Approximately 3 cups)
• 0.5 pounds Currants (Approximately 1.5 cups)
• 0.75 pounds Bread crumbs, finely grated (Approximately 3 cups)
• 0.5 pounds Mixed peel, finely sliced (Approximately 1.5 cups)
• 0.75 pounds Suet, finely minced (Approximately 1.5 cups; can substitute with vegetable shortening)
• 0.75 pounds Sugar (Approximately 1.5 cups)
• 0.17 teaspoons Cinnamon, finely powdered (Part of the half teaspoon mixed spices)
• 0.17 teaspoons Nutmeg, finely powdered (Part of the half teaspoon mixed spices)
• 0.16 teaspoons Mace, finely powdered (Part of the half teaspoon mixed spices)
• 0.5 pounds Butter, free of water (Approximately 1 cup or 2 sticks)
• 12 large Eggs, well beaten
• 1 wineglass Brandy (Approximately 4 fluid ounces or 1/2 cup)
• 1 piece Pudding cloth or large napkin (Large enough to hold the pudding mixture)
• 0.25 cups Flour, for dredging cloth (For dusting the cloth)
• 2 tablespoons Butter, for greasing cloth (For greasing the cloth)

Instructions

1. 1In a large mixing bowl, combine the cleaned raisins, currants, finely-grated bread crumbs, finely-sliced mixed peel, finely-minced suet, and sugar. Mix all these ingredients well together.
2. 2Add the finely-powdered cinnamon, nutmeg, and mace to the dry mixture. Mix thoroughly to distribute the spices evenly throughout.
3. 3In a separate bowl, beat the 12 eggs well until thoroughly combined. Melt the butter (ensuring it is free of water) and let it cool slightly. Measure out the brandy.
4. 4Pour the melted butter, beaten eggs, and brandy into the dry mixture. Stir continuously and vigorously to ensure all ingredients are thoroughly mixed and evenly distributed throughout the pudding mixture.
5. 5Butter a large piece of cloth or napkin generously. Dredge the buttered cloth well with flour, ensuring it is evenly coated. This will prevent the pudding from sticking.
6. 6Place the pudding mixture into the center of the prepared cloth. Gather the edges of the cloth together and tie it down tightly with string, leaving some room for the pudding to expand during cooking.
7. 7Place the tied pudding into a large pot of boiling water. Ensure the water covers the pudding. Boil steadily for 7 hours, maintaining a steady boil and adding more boiling water as needed to keep the pudding submerged.
8. 8After 7 hours of boiling, carefully remove the pudding from the boiler. Hang it up immediately in a cool, dry place and leave it hanging until the day it is intended to be eaten. This can be several days.
9. 9On the day the pudding is to be served, bring a large pot of water to a full boil. Place the pudding into the boiling water and boil for 2 hours, ensuring the water remains at a steady boil throughout.
10. 10Remove the pudding from the boiling water. Carefully untie and remove the cloth. Turn the pudding out onto a serving platter. Serve hot with brandy sauce.