Plum Pudding

Ingredients

• 30 g powdered sugar
• 30 g large raisins (zibibbo)
• 30 g sultana raisins
• 30 g fine bread crumb
• 30 g mutton kidney suet
• 15 g candied citron
• 15 g candied orange
• 1 spoonful rum
• 3 eggs

Instructions

1. For each binding egg, combine the per-egg quantities of raisins, breadcrumb, suet, candied fruits, sugar and rum (fruits seeded and diced small).
2. Mix in the beaten eggs and rest some hours.
3. Tie in a napkin into a ball and boil gently, off the pot bottom, as many hours as there are eggs.
4. Turn out, fill a well on top with rum or cognac, flame it, and serve hot to slice once the flame dies. Three eggs serve six.