|1/2 teaspoon each||salt, baking soda, nutmeg, cinnamon, cloves, and allspice|
|1 cup||soft bread crumbs|
|1 cup||chopped suet|
|1 cup||prune pulp|
|1/2 cup||brown sugar|
|1 cup||uncooked chopped prunes|
|1/4 cup||candied lemon peel, finely chopped|
Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter.
Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
Serve with warmed Hard Sauce.
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.