Nancy Sango's maiden name was Nancy Roberts, a good Welsh name. Her parents were both raised in Wales. This is Nancy's mother's recipe for plum pudding. We used to live near the Sangos, and every year Nancy would make this pudding for our Christmas Dinner. All of us were living in Florida and our families were Up North, so a group of us made our own "family" for Christmas dinner.

Nancy's Welsh Plum Pudding

needed: a canner or other large pot to steam the pudding.

Shopping list:
flour
soda
cinnamon
nutmeg
mace
raisins
currants
citron
candied lemon and orange peel
walnuts
coarse soft bread crumbs
ground suet
eggs
brown sugar
currant jelly
fruit juice
brandy
sherry

Sift:
1 c flour
1 tsp soda
salt
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp mace

Mix in:
1 and 1/2 c raisins (1/2 lb.)
1 and 1/2 c currants, *plumped (1/2 lb.)
3/4 c finely cut citron (1/4 lb.)
3/4 lb finely cut lemon and orange peel
1/2 c chopped walnuts
1 and 1/2 c coarse soft bread crumbs.

Blend in:
1/2 lb ground suet
1 c packed brown sugar
3 beaten eggs
1/2 c currant jelly
4 c fruit juice, brandy, sherry mixed

Pour into greased 2 quart mold or 2 one quart molds. Glass casseroles will work. Cover with lid or waxed paper. Steam in canner (2-3 hours)

Pour brandy over the pudding and light it at the table.

Top each slice with Welsh Butter Sauce (Ymenyn Saus).

*To plump raisins, cover with hot water and leave until the raisins puff up. Then drain before using.