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Christmas Plum Pudding

SERVES 8
2 1/4 cups, breadcrumbs
(made from stale white, French, Italian or egg bread – just tear up stale pieces of bread and process in food processor to make crumbs)
1 cup, sugar (may be partly brown sugar, if desired)
2 cups, currants
1 cup, raisins
1 1/2 cups, cranberries (or substitute chopped, peeled tart apples), I use dates as my Grandmother did.
1/2 cup, candied orange peel
1/2 cup, candied lemon peel
1/2 teaspoon, ground cinnamon
1/4 teaspoon, ground cloves
1/8 teaspoon, freshly grated nutmeg
1/4 cup, chopped pecans [Optional]
8 ounces, veal (beef) suet – ground or chopped very fine
(see Cook’s Note below)
5 large eggs – beaten well
1 1/2 cups, good brandy
2 tablespoons, unsalted butterHARD SAUCE – if desired (recipe follows)

[COOK’S NOTE: Order suet from your butcher; it is the delicate fat surrounding the beef kidneys - white and flaky. Suet gives this pudding a rich, distinctive flavor as it dissolves during the steaming and moistens the pudding. To use: Freeze the suet overnight. Then, while it is still frozen, chop it very fine for use in the recipe. 8 ounces of suet - by weight - will measure 2 cups finely chopped.]

In a large bowl, combine the breadcrumbs, sugar, the various fruits and spices, (the pecans, if desired) and the finely chopped or ground suet (see note above). Toss until well mixed. Stir in the eggs and brandy; mix well.

Coat the center of a clean, white kitchen towel with the butter, covering about half the surface of the towel. Line a bowl with the towel, buttered side up; the edges of the towel should drape over the sides of the bowl. Spoon the pudding into the towel.

Gather the ends of the towel, just above the pudding, and tie it closed with string (making a “bag” of pudding).

Fill a large pot with enough water to completely cover the pudding. Bring water to a boil, then set a plate in the bottom of the pot, and gently drop the “bag” of pudding onto the plate. The pudding will float a little bit. Lower the heat to allow water to simmer gently. Cover the pot and simmer for 4 hours. [Add more simmering water if needed to keep the pudding submerged.]

Remove finished pudding from the pot.

To serve immediately: dip the towel in cold water, then gently remove it.

To serve later: leave the towel on the pudding, and refrigerate. At serving time, immerse the pudding in boiling water for 20 minutes to heat it thoroughly, then dip the towel in cold water and remove it.

Serve warm with unsweetened or very lightly sweetened whipped cream.