Mom's Christmas Plum Pudding
If you don't have a pudding mold, you can use a 3-quart heat-proof bowl and 2 to 3 layers of aluminum foil for the lid. The foil should be able to overhang the bowl, because you will tie it on. Grease the foil as well as the bowl.
Traditionally, before serving, scoop a little hollow out of the top of the pudding and set in an eggshell filled with brandy. Light the brandy and then carry the flaming pudding to the table.
Raisins are a nice addition. Chopped nuts give it a little crunch. Dried cranberries add some tang.
If not serving the pudding right away, you can refrigerate it up to 3 weeks. Reheat before serving.
Nutrition data for this recipe includes the full amount of brandy sauce. The actual amount of brandy sauce consumed will vary.