Steamed Plum Pudding

Bereiding

Resift remaining flour with: 1/2 grated nutmeg, 1/4 t Mace, 1/2t cinnamon, 1/2 t cloves, 1/2t salt, 1/2t baking powder, Combine dredged and sifted ingredients with 4 egg yolks, 1/4 cup cream, 1 T marmalade, 1 T molasses, juice of one orange and one lemon, 1/4 cup brandy, 1-1/2 cups dry grated bread crumbs, Whip until stiff: 4 egg whites w/1/8t salt and fold in, (I believe you are also supposed to include an English Penny), Place mixture in tightly covered bowl (two sheets of tinfoil tied tightly around the top), Cook in steamer (pasta cooker is great -- watch the water level!) for 6 (six) hours, Soak cheesecloth (enough for several layers) in brandy and wrap cooked mixture into tight ball and store hanging in the laundry room (haha! coolest room in the house, unheated room, cool dry room, or improvise...cement basement. Watch out for ants! Open from time to time and pour over generous amounts of brandy (put some sort of tray under it). +/- three months to cure. Serve hot with a Maraschino Cherry (only 1) on top with cream sauce or rum sauce poured over all; the hard sauce is on the side.