English Plum Puddings

Directions

Grease and flour six 1-pound coffee cans or pudding molds.

Sift the 4½ cups flour with next 7 dry ingredients into a large bowl.

In a separate bowl, dust the raisins, currants, apples and nuts with 2 tablespoons additional flour.

Mix together the suet, brown sugar, eggs and buttermilk.

Add the suet mixture gradually to the sifted dry ingredients, mixing well.

Add fruits and bread crumbs; mix until well-blended.

Divide mixture among prepared cans or molds, filling them half full.

Cover each with a double sheet of waxed paper and tie down securely.

Pressure cooker: Place hot water in the bottom of a large pressure cooker/canner, using enough to reach a level just below the bottom of a steaming rack.

Place cans or molds on the rack. Cover the pressure canner and steam the puddings 20 minutes with the vent tube (or petcock) open.

Then attach the automatic pressure control or close the petcock and cook for 50 minutes at 10 lbs. pressure.

Remove the pressure cooker from heat.

When pressure is completely reduced, open and remove the puddings from the cooker.