Name: Steamed English Plum Pudding
Yield: 4 servings
Ingredients: 1 cup milk, scalded; 12 cups soft breadcrumbs; 4 eggs; 2 cups sugar; 1 cup grape jelly; 1/2 pound beef suet, finely chopped; Grated rind and juice of 1 lemon; 1 1/4 cups raisins; 1 (10-ounce) package currants; 2 (4-ounce) packages chopped candied citron; 1 (4-ounce) package chopped candied orange peel; 1 3/4 cups all-purpose flour, divided; 1 teaspoon baking soda; 1 cup hot coffee; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg

1
Combine milk and bread crumbs in a large mixing bowl; set aside. Combine eggs and sugar in a small mixing bowl; beat at medium speed of an electric mixer until well blended. Add egg mixture, jelly, beef suet, and lemon rind and juice to breadcrumb mixture, stirring until well combined.
2
Dredge raisins, currants, citron, and orange peel in 3/4 cup flour; set aside. Dissolve soda in coffee. Combine remaining flour, salt, and spices; add to breadcrumb mixture alternately with coffee mixture, beginning and ending with flour mixture. Stir in dredged fruit mixture.
3
Spoon batter evenly into 4 greased 1-pound coffee cans. Cover top of each can with a damp cotton towel, and tie securely with string. Place cans on a rack in a large stockpot; add boiling water to come halfway up sides of cans. Cover and steam in oven at 350u00b0 for 4 hours.
4
Remove cans from stockpot; remove towels to allow steam to escape. Cools lightly. Loosen pudding from sides of each can, and invert onto a serving platter. Slice and serve with sauce.

Steamed English Plum Pudding

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