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1
Combine the dried fruits and peels in a large bowl and sprinkle with cognac.
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2
Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac).
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3
To the fruits in the large bowl, add nuts and suet.
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4
Resift flour with the baking soda, salt and spices; then sift over the fruit mixture while tossing and mixing with a wooden spoon to evenly distribute the dry ingredients.
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5
Stir in jam and brown sugar.
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6
Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard).
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7
Sprinkle bread crumbs into the sherry, mixing with a fork.
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8
Add to the fruit mixture.
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9
Add the beaten egg yolks; mix thoroughly.
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10
Last, fold in beaten egg whites.
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11
Prepare two pudding molds.
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12
This recipe makes enough for one 2-quart mold, and the remainder can be steamed in a coffee can - a 26-ounce can makes a round pudding about 3 inch tall.
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13
Grease molds with butter and then sprinkle them with sugar or dust with flour.
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14
Arrange candied cherries in molds, if desired (cherries should be dusted with flour).
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15
Fill 2-quart mold no more than 23 full with batter.
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16
Cover pudding mold with its lid, fasten with clamps or tie on securely.
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17
For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil.
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18
For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil.
