Our family's plum pudding 1992, i/ii

2 c  Currants (1/2 pound)
           -- loosely packed
  1 1/2 c  Golden and/or muscat raisins
           -- (1/2 pound)
  1 1/2 c  Candied fruit peels
    1/4 c  Cognac
      2 c  English walnuts (1/2 pound)
           -- finely chopped
      2 c  Good beef suet (1/2 pound)
           -- ground by butcher
      1 c  Sifted flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Mace
    1/2 ts Nutmeg
    1/2 c  Blackberry jam or preserves
      1 c  Brown sugar
      5 c  Loosely packed fresh bread
           -crumbs
           -- from homemade-type bread
    1/2 c  Dry cocktail sherry
      6    Egg yolks; well beaten
      6    Egg whites; beaten stiff
           -- but not dry

---------------------------------FOR MOLDS---------------------------------
      3    To 4 tb. soft butter
           Brown sugar or flour
           Candied red cherries (opt.)
           -- for bottom of molds
           Additional brandy or other
           -liquor
           -- for ripening pudding

---------------------------------HARD SAUCE---------------------------------
    1/2 c  butter; softened
  2 1/2 c  Sifted confectioners' sugar
      1 tb brandy
           Few drops cream; if needed

----------------------------------GARNISH----------------------------------
           Holly sprigs
           Candied fruit or angelica
           brandy
 
  Combine the dried fruits and peels in a large bowl and sprinkle with
  cognac.  Cover and place in the refrigerator overnight (or longer - in
  which case you may want to add more cognac).
  
  To the fruits in the large bowl, add nuts and suet.  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.  Stir in jam and brown sugar.
  
  Prepare the bread crumbs (use the food processor, removing crusts
  first if they are crusty and hard).  Sprinkle bread crumbs into the
  sherry, mixing with a fork.  Add to the fruit mixture.
  
  Add the beaten egg yolks; mix thoroughly.  Last, fold in beaten egg
  whites.
  
  Prepare two pudding molds.  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" tall.  (You could make one huge
  pudding if you have a container.)
  
  Grease molds with butter and then sprinkle them with sugar or dust
  with flour.  Arrange candied cherries in molds, if desired (cherries
  should be dusted with flour).  Fill 2-quart mold no more than 2/3
  full with batter. Cover pudding mold with its lid, fasten with clamps
  or tie on securely.
  
  For the coffee can, cover with its plastic lid, tie it on and wrap all
  with aluminum foil.  (The plastic will split.)  For a bowl without a
  lid, cover the top with layered waxed paper tied down securely, then
  do the same with aluminum foil.
  
  (Continued)