Steamed Fruit Pudding

An old-time suet pudding recipe for a light-colored and light-textured pudding. One of the best.

2 cups all purpose flour
3/4 cup brown sugar, packed
2 cups beef suet, ground
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground cloves
1 tsp. baking soda
1 tsp. cream of tartar
2 large eggs, beaten
1 1/4 cups milk
1 cup sultana raisins
1/2 cup golden raisins
1 cup currants
3/4 cup cut mixed peel, finely chopped or coarsely ground
Makes 1 pudding
Mix first 10 ingredients inorder given in large bowl.
Add next 4 ingredients.
Mix in.
Scrape into greased 8 cup pudding container.
Cover with double square greased foil, tying edges down with string.
Place in steamer, with boiling water halfway up side.
Steam, covered, for 4 hours adding more boiling water as needed to keep level up.
Remove container from water.
Let stand for 1/2 hour.
Turn out of pan.
Cool on rack.
Wrap in foil or plastic.
Will keep in refrigerator for weeks.
Freezes well.
To reheat, steam about 1 1/2 hours or until hot and serve with Rum Sauce.
May also be reheated, covered with plastic wrap, in microwave.