1/2 cup fruit juice with wine or brandy flavoring added
1 pound seedless raisins
1 pound currants
2 1/2 cups fine dry bread crumbs
1/4 cup nutmeats (mixed)
2 tsps soda
2 1/2 cups all-purpose flour
1 tsp cloves
4 eggs
1 tsp allspice
2 cups Steen's Pure Cane Syrup
1 tsp nutmeg
2 cups buttermilk
1 tsp cinnamon
1 1/2 cups finely chopped
2 tsps salt or ground suet


Hostesses in Dinwiddie County, Virginia, have used this recipe for plum pudding since the days when the faithful slave butler bore it to the festive table, aflame with brandy which had been poured over it and lighted. The recipe has been handed down through several generation.

Prepared fruit and nutmeats and dredge with 1 cup of flour. Beat eggs until light and fluffy, add syrup, then buttermilk, suet and flavored fruit juice. Stir in bread crumbs, then remaining flour, which has been sifted with soda, spices and salt. Add dredged fruits and nutmeats and mix. Pour into two greased 3-pound molds, cover and steam for 3 hours. Cool puddings, wrap in heavy wax paper and store. The puddings keep for weeks in a cool place. Re-steam and serve hot with your favorite hard sauce.