Nana Ross's Plum Pudding Sauce

Nana Ross brought this recipe from Scotland in the 1930's. Mum makes one every year and sends it to us in time for Christmas.

Makes 2 large or 4 small puddings. A large plum pudding is enough for about 10 people. Small ones serve four to five.
1 pound (500 g) beef suet
1 pound (500 g) fresh breadcrumbs (4 cups/1 L packed)
1 pound (500 g) light-brown sugar (21/4 cups/550 mL packed)
2 teaspoons (10 mL) nutmeg
2 teaspoons (10 mL) cinnamon
1 teaspoon (5 mL) salt
11/2 cups (375 mL) Thompson raisins
11/2 cups (375 mL) currants
1 cup (250 mL) sultanas
1/2 cup (125 mL) mixed candied peel
1/4 cup (50 mL) ground almonds
8 eggs, well beaten
Juice and rind of 1 lemon
1/2 cup (125 mL) brandy (or rum)

Mix together the suet, breadcrumbs, brown sugar, nutmeg, cinnamon and salt. Add Thompson raisins, currants, sultanas, candied peel and ground almonds. Add eggs, lemon juice and rind, and brandy. (Don't forget to get everyone in the house to help with the stirring and make a wish.)

Take two large heatproof bowls (8 cup/2 L capacity) or four small bowls (4 cup/1 L capacity) and grease them well (round ones are traditional for plum pudding). Divide the batter among the bowls.

Seal each bowl with a layer of waxed paper, followed by a layer of aluminum foil. To ensure bowls are well sealed, tie each tightly with kitchen twine: Loop the twine around twice, and tie it off tight; then cross it over the top and tie on the other side to make a handle. (This extra loop was Nana Ross's trick for lifting the puddings out of the hot water they are steamed in.)

Nana Ross's recipe featured in the Montreal Gazette
Rum Sauce to accompany the pudding
Plum Pudding on Wikipedia