English Plum Pudding

Serves: 8

Ingredients
1 pound seedless raisins 
1 pound sultana raisins 
1/2 pound currants 
1 cup thinly sliced citron 
1 cup chopped candied peel 
1 teaspoon cinnamon 
1/2 teaspoon mace 
1/2 teaspoon nutmeg 
1/4 teaspoon ground cloves 
1/4 teaspoon allspice 
1/4 teaspoon freshly ground black pepper 
1 pound finely chopped suet
1 1/4 cups cognac 
Pudding: 1 1/4 pounds (approximately) fresh bread crumbs 
1 cup scalded milk 
1 cup sherry or port 
12 eggs, well beaten 
1 cup sugar 
1 teaspoon salt 
Cognac

Method
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar.
Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4
cup cognac each day. 
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten
eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly.

Put the pudding in buttered bowls or tins, filling them about 2/3 full.
Cover with foil and tie it firmly. 
Steam for 6-7 hours. Uncover and place in a 250F oven for 30 minutes.
Add a dash of cognac to each pudding, cover with foil and keep in a cool
place. 
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add
heated cognac. Ignite and bring to the table.

http://www.therecipeworks.com/recipe/english-plum-pudding/