Plum Plum Pudding

Directions

1. 1
   In a large bowl combine flour, bread crumbs, spices and sugar.
2. 2
   Add suet, kneading with your fingers until crumbly.
3. 3
   Blend in fruits, plum preserve and marmalade.
4. 4
   Add brandy and blend well.
5. 5
   Let sit at least 8 hours, preferably overnight.
6. 6
   Lightly butter 16 1/3-cup capacity ramekins and dust lightly with sugar.
7. 7
   Separate eggs and beat each part until frothy.
8. 8
   Blend in yolks, then gently fold in whites.
9. 9
   Fill ramekins with mixture almost to top.
10. 10
    Wrap each ramekin tightly with aluminum foil.
11. 11
    Fill a large vessel with a tightly-fitting cover (such as a dutch oven) with enough boiling water to reach halfway up sides of ramekins and regulate heat to simmering.
12. 12
    Place ramekins in water, cover tightly, and steam 3 hours.
13. 13
    To serve, unmold ramekins onto small dessert plates.