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