Christmas Plum Pudding

(À LA DAVID HARUM)

1 cup of scalded milk. 1/3 teaspoonful, each, of cloves and mace. 1 pint of bread crumbs. 3/4 cup of sugar. 1/2 pound of raisins. 1 teaspoonful of salt. 1/2 pound of currants. The yolks of four eggs. 1/2 cup of almonds. 1 teaspoonful of cinnamon and nutmeg. 1/2 pound of suet. The whites of four eggs.

Pour the scalded milk over the crumbs taken from the centre of a stale loaf of bread; when cool, add the sugar, salt, and yolks of eggs, beaten together, then the chopped suet, mixed with the blanched and chopped almonds, the seeded raisins, and the cleaned currants; lastly add the spices and the whites of eggs, beaten stiff. Serve with hard sauce, or with any liquid wine or fruit pudding sauce. In the illustration the pudding is served with whipped cream, sprinkled with grated maple sugar. Steam four hours.

For a change chopped dates or figs are particularly geod in place of the currants or raisins.