1 cup Gold Medal flour (if using self-rising flour, decrease baking soda to 1/2 tsp.)
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. mace
1/4 tsp. nutmeg
1 1/2 cups cut-up raisins
2 cups currants
3/4 cup finely cut-up citron
1/3 cup each cut-up candied orange and candied lemon peel
1/3 cup finely chopped walnuts
1 1/2 cups soft bread crumbs
2 cups ground suet (1/2 lb)
1 cup brown sugar (packed)
3 eggs, beaten
1/3 cup currant jelly
1/4 cup fruit juice

Grease well 2-quart ring mold or turk's head mold. Measure flour, baking soda, salt, cinnamon, mace and nutmeg into large bowl. Stir in fruits, nuts and bread crumbs. Mix suet, brown sugar, eggs, jelly and fruit juice; stir into flour mixture. Pour into mold; cover with aluminum foil.

Place rack in Dutch oven and pour boiling water into pan up to level of rack. Place mold on rack; cover Dutch oven. Keep water boiling over low heat to steam pudding 4 hours or until wooden pick inserted in center comes out clean. (If it is necessary to add water during steaming, lift lid and quickly add boiling water.)

Unmold; cut into slices and serve warm with your favorite hard sauce.

16 servings