2/3 c  Milk
1 c  Molasses
2 ts Baking soda
2/3 c  Ground suet
1/2 c  Firmly pack dark brown sugar
2    Eggs; well beaten
4 c  Sifted all-purpose flour
1/2 ts Ground cloves
1/2 ts Ground cinnamon
1/2 ts Salt
1/2 c  Chopped blanced almonds
2 c  Raisins or dried currants
1/2 lb Figs; stemmed and finely
-chopped
1/2 lb Pitted dates; finely chopped
1/2 c  Brandy

HARD SAUCE
1 1/2 c Firmly packed light brown
-sugar
1/2 c Soft butter
1/3 c Heavy cream
2 tb Brandy

In a large bowl, mix milk, molasses and baking soda. Stir in suet, brown
sugar and eggs. Blen in flour, spices and salt. Fold in almonds, raisins,
figs, dates and brandy.

Spoon mixture into 2 greased and floured heatproof bowls, 7 inches across
and 4 inches deep. Cover top with a double thickness of waxed paper, tied
with a string.

English plum puddings are usually steamed, but for the sake of convenience
these will be oven-steamed. Stand bowl in pans with water coming halfway
up the sides and bake in preheated 300 degree oven for 2 1/2 hours. Cool to
lukewarm, remove waxed paper and remove puddings from bowls. Wrap and
store in cool, dry place until ready to serve.

Unwrap puddings and return to bowls. Cover tops with foil and reheat in a
300 degree oven for 30 minutes. turn out onto serving platter and cut a
hole 1 inch wide and 1 inch deep in top of pudding. Surround mold with
cooked, dried, mixed fruit. Fill hole with warmed brandy and spoon some
over the entrie pudding. Set aflame. When flames die, cut pudding into
serving pieces and top with hard sauce.

HARD SAUCE: Cream brown sugar with butter until fluffy. Gradually beat in
cream and brandy. Chill.