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Grandma Helen Haller's Plum Pudding

This is adjusted for a steam pudding pan. The style can vary. My mom used a round cylindrical pan. My wife uses a pan that is a bit fancier with a center cylinder somewhat like an angel food cake pan (but suitable for steaming).

  • Chop:
    • 10 oz. dates
    • 10 oz. raisins
    • 2 oz. citron (sprinkle with part of the flour).

    Mom cut them all by hand. My wife cuts the dates in thirds - mostly checking to see for sure there are no seeds - and then puts the whole batch through a meat grinder while I crank. If you have a tough food processor, you could try that, but it is very sticky stuff.

  • Stir together:
    • 3 3/8 cups sifted flour
    • 3/8 tsp. each ground mace, cloves and nutmeg
  • Cream:
    • 3/4 cup sugar
    • 1/2 cup Crisco
    • 4 oz. butter
  • Add:
    • 4 egg yolks (beaten)
    • Scant 3/4 cup half and half
  • Add:
    • Flour and spice mixture, alternately with
    • 3/8 cup Apricot Brandy (other flavors may be substituted)
  • Add fruit and stir.
  • Stir in 4 well beaten egg whites.
  • Mix well
  • Pack into greased pudding mold
  • Plunge at once into a pot of boiling water and steam approximately 4 1/2 hours. Add water to the pot as needed.

These can be put in the deep freeze and used for breakfasts year round.