Plum Pudding (Traditional, non-vegan)

serves 4 to 6

400 ml bread crumbs	cream together
100 g brown sugar
200 g soft butter
3 egg yolks	Beat thoroughly until pale yellow and fluffy, and beat in
200 ml milk	Beat in
1 ml cloves	Stir in
5 ml cinnamon
3 ml nutmeg
5 ml salt
300 g finely chopped dried figs and prunes	Stir in
100 g finely chopped citron
250 g candied cherries
3 egg whites	Beat to stiff peaks and fold in gently

Thoroughly grease a pudding-mold. Arrange decorative patterns in the mold from candied angelica, candied citrus peels, and other fruits. Pack the pudding in on top of the decorations, being careful not to dislodge them. (It is also theoretically possible to candy rutabaga slices, which will allow us to cut holly-leave shapes out of the slices. I'll let you know how that goes if I get enough energy to try) Cover and steam