This is the recipe my mom uses to make her plum pudding. You'll need a scale, real suet (lard is NOT an acceptable substitute), and a plum pudding steamer.
ENGLISH PLUM PUDDING (from pg. 640 of the old book)
3/4 cup sifted cake flour (flour is flour - I use whatever.)
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon mace
1/2 pound raisins, chopped
1/2 pound dried currants, chopped
1/4 pound citron, chopped
1/8 pound lemon peel, chopped
1/8 pound orange peel, chopped
1/8 pound blanched almonds, chopped
1/2 cup fine bread crumbs
3/4 cup hot milk
1/2 pound brown sugar
5 eggs, seperated
1/2 pound suet, chopped (Mom's wisdom - go to your butcher a week ahead of time and tell him you need 1/2 lb. of kidney suet - kidney suet is the best - but 'filet' suet will do. If butcher is ignorant what he needs to know is you need suet that is kind of crumbly.)
1/4 cup fruit juice (any kind)
1/2 glass currant jelly
Sift flour, salt, soda and spices together; stir in fruit and almonds. Soften crumbs in milk 10 minutes. Beat sugar into egg yolks; add suet and crumbs; stir into flour-fruit mixture.
Add fruit juice and jelly and mix well. Fold in stiffly beaten egg whites.
Pour into greased mold. Cover tightly and steam 3 1/2 hours.
Serves 12.